• Cookies 22.12.2010 No Comments
    3/4 cup butter, softened
    1/2 cup sugar
    1/2 teaspoon baking powder
    2 tablespoons beaten egg
    1/2 teaspoon vanilla
    1 teaspoon finely grated orange peel
    3 drops orange oil
    1 3/4 cups all-purpose flour
    For glaze: powdered sugar and freshly squeezed orange juice


    Beat the butter and sugar together with a mixer until light and fluffy.  Beat in the baking powder.  Add the egg, vanilla, orange peel and orange oil and beat until combined.  Slowly beat in some of the flour, and then stir in the rest with a wooden spoon.

    Using a sheet of waxed paper, shape the dough into a cylindrical shape about 1 1/2 inches in diameter.  Wrap well with the waxed paper and refrigerate for about 2 hours.

    Preheat the oven to 375ºF.   Remove the dough from the fridge and discard the waxed paper.  Using a sharp knife, slice your dough into 1/4-inch slices, turning the cylinder of dough 1/4 turn with each cut.  Place the slices on a baking sheet- the cookies will not spread much, so you can put them fairly close together on the sheet.

    Bake for 11 minutes, or until the edges just begin to brown.  Remove to a cookie rack to cool completely.

    To make a glaze, combine powdered sugar and a squeeze or two of fresh orange juice.  Stir to desired consistency, adjusting with added powdered sugar as necessary.  Glaze each cookie and let set before storing in an airtight container.

    Makes about 35 cookies.

  • cookiesAKA No-Bake Cookies

    AKA Amish Boiled Cookies

    1 stick butter
    1/2 cup milk
    2 cups sugar
    3 tablespoons unsweetened cocoa
    1/2 cup regular (not low-fat) peanut butter
    1 teaspoon vanilla
    1/4 teaspoon salt
    3 cups quick cooking oats- not instant and not old-fashioned
    1/2 cup coarsely chopped nuts or raisins (I used raisins today)


    Line a baking sheet with wax paper and set aside.

    In a small saucepan, melt the butter over medium heat.  Once melted, add the milk, sugar and cocoa and turn up the heat a little bit.  Stir while cooking, and bring to a boil.  Once boiling, cook and stir for 1 minute.

    Remove from heat and stir in the peanut butter, vanilla and salt.  Stir until smooth.

    Add the oats, and nuts or raisins if using and fold them in until everything is well coated.

    Using a cookie scoop or two tablespoons, dollop out tablespoon sized portions of the mixture onto the baking sheet.  Work kind of quickly as the mixture begins to set up while you are scooping.  Set the baking sheets aside for 1 hour to set and firm up.

    Store in an airtight container- makes between 35-48 cookies, depending on the size of your scoop.

  • pb cookie
    1 1/2 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    1/2 teaspoon baking soda
    1/2 cup butter, softened
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    1/4 cup peanut butter
    1 egg
    1 tablespoon milk
    1 teaspoon vanilla
    3/4 cup powdered sugar
    1/2 cup peanut butter
    2 tablespoons granulated sugar


    Preheat oven to 350ºF.

    In a medium bowl, sift together the flour, cocoa and baking soda.  Set aside.

    In a large bowl, beat the butter, 1/2 cup sugar, brown sugar, and 1/4 cup peanut butter together.  Add the egg, milk and vanilla and beat well.  Add the flour mixture and mix it in with a wooden spoon until well blended.  Form the chocolate dough into 32 1 1/4-inch balls and set aside.

    For the filling, combine the powdered sugar and 1/2 cup peanut butter until smooth.  Shape this mixture into 32 balls.

    On a work surface, slightly flatten each chocolate ball.  Top with a peanut butter ball and then shape the chocolate dough around the peanut butter ball.  Make sure the filling is completely covered.  Roll into a ball.

    Place 2 inches apart on an ungreased cookie sheet.  Lightly flatten with the bottom of a glass that has been dipped in granulated sugar.

    Bake cookies for 8-10 minutes, or just until set and surface slightly cracks.  Let stand on the baking sheet for 1 minute before moving to a wire rack.  Cool completely.  Makes 32 cookies.

  • Cookies 28.01.2009 No Comments
    1/2 cup butter, softened
    1/2 cup shortening
    2/3 cup sugar
    2/3 cup brown sugar, packed
    2 eggs
    1 teaspoon vanilla
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 cup flour
    3 cups rolled oats
    1 cup raisins,craisins or other dried fruit
    1/2 cup chopped nuts (optional)


    Preheat oven to 375ºF.

    In a mixing bowl, combine the butter, shortening, sugars, eggs, vanilla, baking soda, cinnamon, baking powder and salt.  Beat with a mixer until combined, or just use a wooden spoon and mix well.

    Add the flour, oats, dried fruit and nuts, if using.  Fold in just until mixed.

    Drop the dough by two-tablespoons onto an ungreased baking sheet, at least 2 inches apart.  Bake for 11-13 minutes, or until brown around the edges and mostly browned on top.  Remove from the oven, and let cool on the baking sheet for one minute, then remove to cooling racks to cool completely.

    Makes 30 4-inch oatmeal cookies.

  • Cookies 22.01.2009 No Comments
    1/2 cup sugar
    1/2 cup brown sugar, packed
    1/2 cup crunchy peanut butter
    1/4 cup shortening
    1/4 cup butter, softened
    1 egg
    1 1/4 cups all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    Granulated sugar


    Combine the sugar, brown sugar, peanut butter, shortening and butter in a mixing bowl.  Mix until well combined.  Stir in flour baking powder, baking soda and salt.  Wrap the dough in plastic wrap and refrigerated until well-chilled, about 2 hours.

    Preheat oven to 375ºF.

    Roll the dough into balls about 1 1/4 inch wide.  Place about 3 inches apart on a baking sheet.  Flatten the balls using a potato masher or a fork that has been dipped in the extra granulated sugar.

    Bake for 10-12 minutes, or until lightly browned.  Allow to cool for 1 minute on the baking sheet before removing to a cooling rack to cool completely.

    Makes about 2 1/2 dozen cookies.

  • Cookies 13.01.2009 No Comments
    1 cup (2 sticks) butter, softened
    1 cup granulated sugar
    3/4 cup packed light brown sugar
    2 teaspoons vanilla extract
    1/2 teaspoon salt
    2 eggs
    2 cups all-purpose flour
    1/2 cup HERSHEY’S Cocoa
    1 teaspoon baking soda
    1 (10-ounce) package PB chips


    1. Heat oven to 375°F.

    2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.

    3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

    4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

    To freeze dough:  Spray baking sheets with cooking spray.  Drop by rounded teaspoons onto baking sheet, and gently roll the dough to smooth the edges.  Place in the freezer to freeze for one hour.  Remove the dough balls from the cookie sheets and put in a labeled freezer bag.  To bake from frozen, preheat oven to 375º, place frozen balls on a baking sheet, two-inches apart, and bake for 10-12 minutes, or until set.  Allow to cool for one minute on the baking sheet before removing to a cooling rack.

  • adapted from  Better Homes And Gardens Christmas Cookies magazine

    4 ounces white chocolate baking squares (I used Baker’s brand)
    1/4 cup butter, softened
    1/2 cup sugar
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 egg
    1/2 teaspoon vanilla
    1 1/4 plus 2 tablespoons all-purpose flour
    1/2 cup Ande’s peppermint chips
    1/2 cup white chocolate chips or chopped white chocolate
    Additional white chocolate for melting and drizzling (optional)


    Preheat oven to 375ºF.

    Chop the white chocolate and place in a microwave safe bowl.  Cook for one minute and stir.  If not completely melted, cook for another 30 seconds at a time until completely melted.

    In a large mixing bowl, cream the butter and sugar together with a mixer until light and fluffy. Add the baking powder and salt and beat in. Beat in the eggs and vanilla.  Add the white chocolate and beat until completely combined.  Switch to a spoon and fold in the flour until fully combined.  Fold in the peppermint chips and white chocolate chips.

    Drop the dough by the teaspoonful onto a baking sheet.  Bake at 375ºF for 8 to 10 minutes or until the cookies are set and beginning to brown around the edges.

    Allow to cool completely.  Drizzle with melted white chocolate if desired.

    Makes about 42 cookies.

  • Cookies 17.12.2008 No Comments
    3/4 pound unsalted butter — (3 sticks) at room temperature
    1 cup sugar
    1 teaspoon pure vanilla extract
    3 1/2 cups flour
    1/4 teaspoon kosher salt
    1 egg beaten with 1 tablespoon water — for egg wash
    7 ounces sweetened flaked coconut
    Raspberry and/or apricot jam


    Preheat oven to 350ºF.

    In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

    Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown.

    Cool and serve.

  • 2 egg whites
    dash salt
    1/2 teaspoon vanilla
    2/3 cup sugar
    1 1/3 cups sweetened, flaked coconut


    Preheat oven to 325ºF.  Spray two baking sheets with cooking spray, or line with parchment.

    In a mixing bowl, beat the egg whites, salt, and vanilla with a mixer until soft peaks form.  Gradually, add the sugar, beating until fairly stiff.  The mixture should resemble thick marshmallow creme.  Fold in the coconut.

    Drop by teaspoonfuls onto greased baking sheets.  Bake at 325ºF for 20 minutes.  Remove to a cooling rack to cool completely.

    Makes about 48 cookies.

    *If desired add a few drops of food coloring with the sugar until desired color is acheived.

  • Cookies 05.11.2008 No Comments

    Use any combination of chips, dried fruit, and nuts you like.  The original recipe called for toffee bits and macadamia nuts.  My favorite combo is pecans, toffee bits, white chocolate chips and dried cranberries

    3 sticks butter, softened
    1 cup white sugar
    2/3 cup packed brown sugar
    2 eggs
    1 teaspoon vanilla
    2 cups all-purpose flour
    2 cups cake flour
    2 teaspoons baking soda
    1 teaspoon salt
    3 cups toffee chips
    2 1/2 cups macadamia nuts

    Preheat oven to 350º.

    Beat the butter and the sugars together until nice and creamy.  Add the eggs and vanilla and beat until combined.  Add the flours, soda and salt and mix until combined.  Fold in any additional ingredients (chips, nuts, etc.)

    Scoop tablespoons of dough onto ungreased baking sheets and bake at 350º for about 15 minutes.  Allow to cool on the baking sheets for 2 minutes before removing to a wire rack to cool completely.

    Makes about 75 cookies depending on the size you scoop them out.

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