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Kaleidoscope Cookies (kind of)

22 May

My recent attempt at some colorful summer cookies turned wacky in a very Nickelodeon way. It’s the Betty Crocker Kaleidoscope Cookie: a buttery cookie shaped from layers of colored dough and edged with decorator’s sugar.

Again my childhood urges to eat Play Doh are surfacing...

I used the recipe from the Betty Crocker Cooky Book, but I tried to twist/shape the dough so that the cookies would look more random and disorderly.

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Peanut Butter Kiss Cookies

3 Jan

a dependable staple among cookies

Cream:

1/3 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter

Add:

1 egg
1 tsp. vanilla

Add:

1/2 tsp. salt
1 tsp. soda
1 2/3 c. flour

Refrigerate 1 hour (or as long as a few days if, for example, you need to prepare the dough ahead of time.) Roll into balls and dip in sugar. Thumbprint each cookie gently.

Bake at 375 degrees, 6 minutes, on greased cookie sheet. While they are baking, unwrap Hershey’s kisses. Place the kisses immediately and firmly onto the cookies, then bake for 2 more minutes.

Closer to Christmas

7 Dec

Thinking ahead to holiday parties! Picture now, recipes one by one.


chocolate English toffee
thumb print cookies
cream cheese mint leaves
white chocolate fudge
peanut butter kiss cookies
chocolate mint fudge
peanut butter fudge
coconut macaroons
white chocolate pecan fudge

Easy Turkey Cookies

1 Dec

Though I like pecan pie and pumpkin bars as much as the next girl, our Thanksgiving needed a fun, kid-pleasing dessert. I think I had as much fun making these as the kids did eating them.

I used my favorite sugar cookie recipe and made regular powdered sugar frosting, though a maple frosting works well for these, too.

Candy Corn (I prefer the “Indian corn” because of the brown color and because they are not AS sweet as regular corn candy; the chocolate also adds just enough of another flavor.)

Mini Chocolate Chips (I have also seen Mini M&Ms or just  frosting for the eyes, which are both nice for color.)

I also sprinkled orange edible glitter above the eyes and used powdered sugar frosting again for the beak and feet.


Burried Cherry Cookies

10 Oct

I’ve been craving maraschino cherries but wanted something less messy than chocolate-covered cherries, so I tried this new recipe.

Very rich, very sweet
Chewy cookie, creamy frosting
Juicy cherry in the center

Prep: 30 minutes/Bake: 10 min. per batch
Oven: 350/Makes about 42 cookies

Begin with 10-oz. jar maraschino cherries, drained (reserve juice).
Remove stems.

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To make dough:
Beat 1/2 cup butter, softened, with electric mixer for 30 seconds. Add the following ingredients and beat until combined:
1 cup sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Beat in 1 egg and 1-1/2 tsp. vanilla until combined.
Beat in 1/2 cup unsweetened cocoa powder.
Gradually beat in 1-1/2 cups all-purpose flour (you may have to stir in the last 1/2 cup or so).

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Roll dough into balls (I think it works best if they are just big enough to hold a cherry; one inch is a good guideline), and press thumb into center of each ball to make an indention. Use an ungreased cookie sheet.

Place a cherry in the center of each cookie.

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In a small saucepan, combine 1 cup semisweet chocolate pieces and 1/2 cup sweetened condensed milk. Cook over low heat until chocolate melts, stirring constantly. (Be sure not to burn the chocolate!) Stir in 2 tablespoons reserved cherry juice. If you prefer the frosting to be thicker (and easier to cover the cookies with), add less cherry juice.

Drop “frosting” mixture by teaspoon onto each cookie, spreading the frosting to cover the entire cherry.

 

 

 

 

Bake for 10 minutes or until edges are firm. Cool a minute or so on cookie sheet before transferring to wire rack to cool completely.