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Category Archives: Cookies

Almond Joy Cookies

Almond Joy CookiesHow good does Sweet Pea’s Kitchen » Almond Joy Cookies sound?  Well they are worth the calories and taste just if not more satisfying as one of my favorite candy bars.  The cookies have the perfect crunch to chew ratio.  I am thinking they would be really good turned into ice cream sandwiches come summer time.

I will admit the one of my few food weaknesses are cookies.  I can’t seem to help myself if they are in the house.  Store bought cookies are easy to turn away but homemade cookies are the best.  Homemade cookies are particularly hard to resist if they are hot from the oven (I like them gooey).

Mr.Picky on the other hand enjoys himself a cookie (as long as it has no nuts) but they must have cooled completely.  Warm dessert is my favorite and something Mr.Picky finds unappetizing.  Mr.Picky’s one exception to the hot dessert rule is my homemade cinnamon rolls, which he will reheat for day.

As I sit here typing I am enjoying myself an afternoon cookie and for once pleased Mr.Picky is not around.  Not often I get to enjoy nuts in my dessert.  Enjoy one for me and keep on baking.

Almond Joy Cookies:Almond Joy Cookies

Yields about 2 dozen

  • 1 cup flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar,lightly packed
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond extract (I didn’t have any so I left it out)
  • 1 cup shredded or flaked coconut
  • 1 cup chocolate chips
  • 3/4 cup almonds,finely chopped

Preheat oven to 300 degrees.

Sift flour,baking soda, and pinch of salt together.  Set aside.

Cream together butter and sugars until light and fluffy.

Beat in egg, vanilla, and almond extract.

Add in dry ingredients until just combined.

Stir in coconut, almonds, and chocolate chips until incorporated.

Almond Joy Cookies

Drop on a baking sheet in about 1-2 Tbs size balls (a scoop works well)

Bake 18-20 minutes until just set, allow to cool on cookie sheet 3-5 minutes before moving to a cooling rack.

 


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Buffalo Chip Cookies

Buffalo Chip CookiesAs a girl I remember my mom making Buffalo Chip cookies all the time.  In fact as I was making them she stopped by.  She mentioned that it had been many years since she had made them and that they are one of her favorite.

Years ago when I moved from my mother’s house I wrote copies of most of her recipes.  Some how this one was forgotten.   A few weeks ago I was looking through an old cookbook with my Grandma and we came across the original recipe.  It was typed and given to her along with a handwritten note.  The note read something like,” It was wonderful to visit with you in the pharmacy today here is a copy of the recipe I was telling you about.  I also attached a few extra to pass around”.

This note made me laugh and smile.  Something I admire most about my Grandma is how outgoing and friendly she is, not to mention we like to give her a hard time about knowing everyone.  I am sure you all have someone in their lives with similar traits.  I am lucky to inherit these friendly outgoing genes and enjoy visiting in long line anywhere.  Slow down and give a stranger a smile is the lesson here today, you never know what kind of recipe you could get out of it.

Usually I prefer a chewy gooey cookie.  This is one of the few exceptions, well almost they are still chewy but with some crunchy.  The crunch is not from the overdone cookie but the corn flakes.  It is a secret weapon that makes these cookies delicious.  I left out the nuts and coconut due to some picky guests but I really love it with the coconut added.

I made them for a larger group and had many requests for the recipe so here it is.

Buffalo Chip CookiesBuffalo Chip Cookies:

Recipe yields about 3 dozen large cookies

  • 1 cup sugar
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup corn flakes
  • 1 cup oats
  • 2 cups flour
  • 3/4 cup chocolate chips
  • 1/2 cup walnuts, chopped (optional)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch salt

Cream both sugars and butter until light and fluffy.  Add in eggs and vanilla until combined.

Meanwhile sift together flour, pinch of salt, baking soda, and baking powder.

Add flour mix to the butter mixture and add all remaining ingredients, mix until just combined.

Scoop on a cookie sheet and bake 350 degrees for 10-13 minutes.

Cool for 1-2 minutes on sheet before removing to wire rack.

Optional add ins:

3/4 cup raisins

1/2 cup coconut


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The Best Rolled Sugar Cookies

I am not a huge fan of sugar cookies, most are too crunchy and overly sweet.  This is not the case with The Best Rolled Sugar Cookies Recipe – Allrecipes.com.  These cookies are soft but not chewy and the sweetness level is just right.  Most of the sweetening comes from whatever icing or frosting you top your cookies with.

Although the original recipe makes an obscene amount, so I made half the recipe and still have plenty.  I also have a favorite recipe for frosting I prefer.  It can be colored and hardens slightly so it can be stacked carefully.  Check out cookie frosting recipe by clicking the link.

Remember to leave yourself time to refrigerate the dough overnight.  This makes it easier anyways, dough one day and bake the next day.

Best Rolled Sugar Cookie DoughThe Best Rolled Sugar Cookies:

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Cream butter and sugar until smooth.  Beat in egg and vanilla until combined.

Meanwhile sift together flour, baking soda, and salt.

Mix dry ingredients into butter mixture until just combined.

Dough will be sticky, transfer to a bowl and seal well with plastic wrap.  Refrigerate dough overnight.

Best Rolled Sugar Cookie Dough

Preheat oven to 400 degrees.

Roll dough out between 1/4″ and 1/2 ” thick, cut our desired shapes.

Bake 5-8 minutes until barely starting to turn golden.

Best Rolled Sugar Cookie Dough

Cool on pans at least 2 minutes and move to a wire rack to cool completely.

Once cool, frost or ice cookies if desired.  I would recommend my favorite cookie frosting.


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Cookie Frosting

This is my favorite cookie frosting recipe.  It is not overly sweet it really simple to whip up.  I love this frosting because it sets slightly so you can stack your cookies.  The cookie frosting also colors nicely because it is pure white.

The kids loved picking out colors and decorating cookies.  It kept them quiet and happy for almost and hour!

This recipe yields about 2 cups of frosting which is more than enough for about 2-3 dozen sugar cookies or more.

Cookie Frosting:Cookie Frosting

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2-3 Tbs milk
  • 1 tsp vanilla
  • 2-3 cup powdered sugar

Cream shortening, butter, and 2 cups of sugar.

Add in 2 Tbs of milk and vanilla and continue whipping.

Add additional milk or powdered sugar until desired.

Continue whipping until the frosting is smooth and fluffy.

Color if desired, frost cookies and allow to set a few hours before stacking.

The black icing is not part of this recipe but something else I had on hand.

The black icing is not part of this recipe but something else I had on hand.

Big Soft Ginger Cookies

Back in 2008 I was in the hospital for a week, it was first time I have ever been admitted to the hospital.  At no point did I have an appetite but I had to order breakfast, lunch, and dinner.  Lucky for me I had a hunger husband who took advantage of this.  With every meal the hospital would bring huge packaged cookies from a local bakery.  Mr.Picky learned to write a request for their ginger cookies which he fell in love with.

After I had recovered and felt great I set out to find a recipe similar to prepare for Mr.Picky.  At this point I discovered Big Soft Ginger Cookies Recipe – Allrecipes.com.  I was simply making these for Mr.Picky because I didn’t think I cared for ginger cookies.  I am not a fan of crunchy cookies and to me that is the only way I had eaten ginger cookies.  When I brought one over to Grandma she called them molasses crinkles which they probably are.   Big Soft Ginger cookies changed my mind and I now enjoy these cookies at much as Mr.Picky.

The dough can be made at least a day ahead as long as the bowl is covered tightly with plastic wrap.  Get part of the work done ahead of time during the baking season.  When you are ready to bake continue with the directions.

Big Soft Ginger Cookies:Big Soft Ginger Cookies

  • 2 1/4 cup flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  •  1 Tbs water
  • 1/4 cup molasses
  • 2 Tbs white sugar

Sift or whisk together flour ,ginger, baking soda, cinnamon, cloves, and salt. Set aside.

Cream together 1 cup sugar and butter until light and fluffy.  Beat in egg, and then add water and molasses.  Mix until combined.

Slowly add the sifted dry ingredients.  Mix until incorporated.

I believe this recipe works best if you have time to chill the dough for at least an hour.  If you don’t continue on.

Big Soft Ginger Cookies

Shape dough in walnut size balls and rolls them in the 2 Tbs of sugar.

Big Soft Ginger Cookies

Place balls about 2 inches apart on a cookie sheet and flatten slightly with the bottom of a glass.

Bake for 8-10 minutes.  Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.

Store in an airtight container.  Then hide them so you don’t have to share.

Iced Pumpkin Cookies and Big Soft Ginger Cookies

Iced Pumpkin Cookies and Big Soft Ginger Cookies

 

 

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Iced Pumpkin Cookies

This recipe is one of the few sweet recipes Mr.Picky requests.  It isn’t fall or hunting season without a fresh batch of Iced Pumpkin Cookies.  His sister would send batch after batch up hunting with him and his father.  When I married Mr.Picky this became my job.  I never did get the exact recipe she uses because she combines a few she found.  So I did the same and Mr.Picky is happy with what I came up with.

Iced pumpkin cookies are not too sweet and most of the sweetness comes from the light icing.  The spicy cake-like texture is something unique to these cookies.  They also taste amazing for breakfast with coffee.

Iced Pumpkin Cookies

Iced Pumpkin Cookies and Big Soft Ginger Cookies!

Iced Pumpkin Cookies:

  • 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup pumpkin purée
  • 2 1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt

Icing:

  • 2 cup confectioners or powdered sugar
  • 3 Tbs milk
  • 1 Tbs butter,melted
  • 1 tsp vanilla

Let us start with the cookies:

In a bowl combine all dry ingredients and whisk or sift together, set aside.

Cream butter and sugar until light in color and fluffy.

Add in pumpkin,vanilla, and egg mix until creamy.

Add in the sifted dry ingredients until the mixture is combined.

Preheat oven to 350 degrees.

Drop even scoops of dough onto a cookie sheet, I slightly flatten mine with either my fingers or the bottom of a floured glass.Iced Pumpkin Cookies

Bake for 15-20 minutes.  Allow cookies to cool on pan 1-2 minutes and remove to cool on a wire rack.

Combine glaze ingredients until smooth.  Either drizzle or dip the top of the cookie in the glaze.  Allow the glaze to set before serving or storing.Iced Pumpkin Cookies
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White Chocolate Macadamia Nut Cookies

My favorite cookies are white chocolate macadamia nut cookies.  They are very hard to resist and surprisingly Mr.Picky who doesn’t care for nuts was convinced to eat one and like it.  After searching and making multiple recipes I finally found the perfect one White Chocolate Macadamia Nut Cookies IV Recipe – Allrecipes.com.  I am here to share this with you because it is so good.

The first time I made them was before a long road trip to see my best friend.  I swear we ate the whole container when I got down to there.  They are chewy without being underdone, the sweetness was just right, and they had a great crunch with the nuts.

Let me see if I can save some for Mr.Picky.  Conveniently both my sister and the neighbor stopped in, both of which did not turn down a cookie.  I swear everyone hears the oven turn on.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1/4 cup macadamia nuts, chopped coarsely

 

Cream butter and sugar until pale in color and fluffy.

Add in egg and vanilla and mix until well combined.

In a separate bowl whisk or sift together flour, baking soda, and salt.

Add dry ingredients to the butter mixture and mix until just combined.

Fold in chocolate chips and macadamia nuts.

Preheat oven to 375 degrees.

Scoop even mounds of dough on a cookie sheet and bake  for 8-9 minutes until lightly brown.  Do not  over cook.

Ready for the Oven!

Ready for the Oven!

Cool on a wire rack and store in an airtight container.

 

 

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