Archive for category Cookies
Whoops… Somehow I seriously missed Tasty Tidbit Tuesday. I guess the holidays are busier than I thought! But I didn’t 100% forget y’all; I am posting one last cookie before the Christmas festivity next Tuesday!
Many lovers of cookies have their favorite chocolate chip cookie recipe, and I am no exception. I love Nestle. The original Nestle. The too & goodness Nestle. So here it is, but be warned; room temperature eggs & butter is key. KEY.
Original Nestle Tollhouse Chocolate Chip Cookies
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs room temp
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (totally optional)
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
I love crackles, chewy, dense, earthy, and they’re not popular with my generation! I may have to fight grandma, but I don’t worry so much about a bunch of twenty something’s. In the following recipe I switched out clove for cardamom & nutmeg combined. I just love what cardamom brings to the table, pun intended. I made 8 batches one year in one day for a senior group. Let’s just say its been a few years before I could face this delicious cookie in the kitchen once more! I’m definitely excited to get cracklin!
3/4 cup shortening
1 cup packed brown sugar
1/2 cup light molasses
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1. Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 – 2 hours).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
4. Bake 9 – 10 minutes. Leave on cookie sheet one minute until set.
I may have given the wrong Rolled Sugar Cookies page number last week… On purpose. No cheating! 🙂 All I know is that our family is very thankful or Mrs. Robert Collins of Fairfax, Missouri!
Southern Living 1979 Annual Recipes
Rolled Sugar Cookies
3 c all purpose flour
2 tsp baking powder
3/4 tsp soda
1/2 tsp ground nutmeg
1 c shortening (no butter!)
2 eggs, beaten
1 c sugar
1/4 c milk
Combine flour, baking powder, soda, & nutmeg; cut in shortening with a pastry blender until mixture resembles coarse crumbs.
Combine eggs, sugar, milk, & vanilla; mix well, & pour into crumb mixture. Stir with a fork until all dry ingredients are moistened. Shape into a ball, & chill 1-2 hours.
Work with half of dough at a time; store remainder in refrigerator. Roll dough out on a lightly floured board to 1/8″ thickness; cut with shaped cookie cutters. Place on lightly greased cookie sheets; bake at 375 for 8-9 minutes until very lightly browned.
Yield: 4 1/2 doz.
Easy peasy frosting: powdered sugar, milk to taste, food coloring. Mix to a spreadable but not too runny so that it oozes off.
Now, go eat!!
Cookies. Something we all love during the holiday season. Everyone has their favorite flavor, mine is the 1979 Southern Living rolled sugar cookies.
Everything from snickerdoodles, to thumbprints, to iced sugar cookies to peppermint schnapps. The next three Tuesdays will be cookie crumbtastic recipes anyone can make.
What is your favorite holiday cookie recipe?
While this recipe won’t help you mint your own coins, it will help you make delicious minty easy cookies. These Andes mint cookies have long been on my to do list, but due to the seasonal shortage of regular size Andes mints, placed on the back burner. But no more!
With a nice gesture from an Olive Garden waitress, & cookie request from a missionary in need (more on them at a later date) I got the chance I was looking for.
So many of the recipes were mixed in Andes bits, not thumbprint style, & many were complicated more than I felt they needed to be. I ended up doing a Google picture search hoping I’d see the cookie for me. At last, I found a pretty cookie with a small ingredient list! Below is the recipe, with an important ingredient change.
Andes Minted Thumbprints
1 box devil’s food cake mix
½ c oil
1 TBSP water (as needed)
12-15 Andes mints (or ¾ c Andes bits)
1. Preheat oven to 350°. Unwrap & cut mints in half. **Keep handling of mints to a minimum as they’re prone to melting before necessary.
2. Mix cake mix, egg, & oil in a bowl. Here is where my problem with the original recipe started. They only used ⅓ c oil which left the mix very dry & crumbly, to the point you couldn’t roll dough together. I had to add oil & eventually a little water so the dough was thoroughly moistened & clumpy. If dough is still a little dry, add water. Dough should lightly clump & hold shape when pressed together.
3. On parchment lined cookie sheet, place 1 TBSP dough 1″ apart. A measuring spoon helps keep dough form. A flattened bottomed cookie is a good thing. Fill sheet. Applying light pressure, use your thumb to make an indentation on the top of each cookie.
4. Bake for 8 minutes, a maximum of 9. Do not over cook. Set your kitchen timer.
5. Finish scooping dough on second cookie sheet & indent cookies.
6. While still warm & on cookie sheet, place half an Andes on top of each indentation. If the indent isn’t deep enough, use the back of a spoon to press a slightly deeper hole. Let Andes melt. Test for swirling consistency, then swirl mint with handle of spoon.
7. After swirling cool cookies on cooling rack for up to 2 hours. Store in an air tight container. If needing hardened Andes quicker, refrigerate for a few minutes until firm but not moist (watch condensation).
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Hello yall! As you might have noticed this isn’t my recipe or blog, but I had to talk up this site & recipe!
Dense, chewy warm child memories in a bar. Best thing is most likely you have all this on hand. 🙂
Please read her blog & eat these tasty blondies!
Every child’s favorite sandwich in blondie form-these Peanut Butter and Jelly Swirl Blondies are the perfect dessert for the kid in all of us! Are you a fan of peanut butter and jelly? I definitely am! Nothing is better than a big slice of bread smeared with creamy peanut butter and raspberry jam. I have eaten countless pb&j sandwiches over the years and they always bring back memories from school lunches, swimming pools, and picnics. If you have a peanut butter and jelly lover in your house, you really need to whip up a batch of these chewy blondies with swirls of creamy peanut butter and jam. Any jam will do: strawberry, raspberry, blackberry, grape. Whatever you happen to have in the fridge! Serve these up with a big glass of milk for a delicious afternoon snack that people of all ages will enjoy. 🙂
One Year Ago:New Orleans Pralines
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Here’s photos (& recipes) from this weekend’s Star Wars themed fun.
I found a font online to download for free! Star Jedi
Chilled Tauntaun Salad (chicken salad)
1 1/2 lb chicken boneless skinless
4 fresh Basil leaves
3 Tbsp dill relish
1 tsp granulated garlic
1/4 c mayo
Bring a large stock pot of water to boil. Salt & add basil. Add chicken, poultry seasoning & boil til white through. Drain, (save for broth if you like) and shred chicken with two forks. Add dill & mayo, stir till thoroughly mixed. If too dry add more mayo. Add garlic & blend. Chill over night. Serve with Alderaan suns (round crackers). Sub miracle whip if you like. Add more mayo for a dip like quality.
Wookie Fingers (chocolate no bake cookies)
3 Tbsp cocoa powder
2 c sugar
1 stick butter
3 c oats
1/2 peanut butter
1 tap vanilla
Peanut halves for decoration
Bring cocoa, sugar, butter, milk to a rolling boil for 2 minutes exactly. Take off heat, add oats, peanut butter & vanilla. Stir to blend completely. On wax paper drop ‘dough’ by teaspoonfuls in thin strips. Use all ‘dough’. Before cooling place peanut halves on tips of cookies. Cool & serve.
Lightsabers (dipped pretzel rods)
40-50 long pretzel rods
4-5 cubes white almond bark
1 tsp oil
Sprinkles or food dye
Melt bark & oil over low in a double boiler. Stir until smooth. (You can microwave in 30 sec intervals but it’s grittier.) Remove from heat & coat pretzels 3/4. Tap tip in pan to shake off extra bark. Coat in sprinkles of light saber colors & cool on wax paper. Space evenly. If bark hardens rewarm on low until smooth. If dyeing blend color after removed from heat, dip & sprinkle.
Thanks to all who made it out & celebrated Lucas’ only good Star Wars films!
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I found a cookie with less than 100 calories each, 3 g fat, 1g fiber & 2g protein… that’s chocolate chipped, chewy & made with real sugar! It’s from a Cooking Light magazine two years ago but I’ve made it, given the recipe to others & stand with it as a great go to cookie. It uses imperial measurements, but thankfully included american standard as well in ().
Chocolate Cherry Heart Smart Cookies
1½ oz (⅓ c) all purpose flour
1½ oz (⅓ c) whole wheat flour
(1½ c) old fashioned rolled oats
1 tsp baking soda
½ tsp salt
6 TBSP unsalted butter
(¾ c) packed light brown sugar
1 c dried cherries
1 tsp vanilla
1 large egg lightly beaten
3 oz bittersweet chocolate coarsely chopped
1. Preheat oven to 350°.
2. Weigh out flour or lightly spoon flour into measuring cup & level with a knife. Combine flours & oats, soda, salt in a large bowl. Whisk lightly until blended.
3. Melt butter over low, remove from heat & add brown sugar until melted smooth. Add sugar to flour & beat with a mixer on med until well incorporated.
4. Add cherries, vanilla, & egg; beat until combined. Blend chocolate by hand or on stir on the mixer for 30 sec.
5. Drop dough by the TBSP onto parchmant lined baking sheets 2″ apart. Bake for 12 minutes. Cool on sheets 3 mins (almost firm). Cool remainder on wire racks.
Yields: 30 : 1 cookie serving size.
I believe almost every American has said a silent thanks to the original Tollhouse family who gave us chocolate chip cookies. Easily the most popular cookie in the states, its got possibly the most variations as well! The recipe below is courtesy of KitchenAid & as proven last Friday, extremely edible.
Chocolate Chip Cookies
Yield: 4½ dozen
1 c granulated sugar
1 c firm brown sugar
2 sticks softened butter
1 ½ tsp vanilla
1 tsp baking soda
1 TS salt
3 c all-purpose flour
12 oz semisweet chocolate chips
Place sugars, butter, eggs, vanilla in mixing bowl. Blend & scrape sides every 30 seconds. Beat on medium, then scrape bowl.
Add soda, salt, flour to bowl. Stir on low about 2 minutes. Scrape bowl & blend on low-medium. Stir in chocolate chips.
Drop round-ish tsp on greased sheets, 2″ apart. Bake at 375° 10-12 minutes. Remove from sheets immediately & cool on wire racks.
Hint #1: use parchment paper on cookie sheets instead of grease; removes absolutely beautifully.
Hint #2: better to under cook your cookies than over to get that chewy gooey texture. Bake for 9 minutes, check & add a minute at a time. They’ll firm ass they cool.
Here’s my soft molasses cookie recipe, I used a King Arthur Flour recipe & modified as I needed.
I also used the correct procedure of measuring in ounces – a lot more accurate. I made two batches & it worked wonders to use a food scale.
2 c (8 1/2 oz) all purpose flour
1 tsp ginger
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp cardamon
1/2 tsp salt
1/2 tsp baking soda
5 Tbsp (2 1/2 oz) unsalted butter softened
1/2 c (6 oz) molasses -Briar Rabbit
1/2 c (3 1/2 oz) sugar
1/3 c (2 1/2 oz) rum – I accidently used brandy, but that worked out fine. 🙂
1. Mix first 7 (dry ingredients minus sugar) items together in a medium bowl
2. Cream butter, sugar & molasses until melded. Scrape sides as needed.
3. Alternate adding dry mix & rum into the creamed mixture. Leave the mixer going on low as everything is added. As soon as it is scraped together turn off the mixer.
4. Scoop ping pong to golf ball sized of batter onto parchment paper placed on cookie sheets. Parchment paper was much better base than foil for sliding perfect cookies off.
6. Cool cookies completely. Store in air tight containers or ziploc bags!
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