cookie recipe

Halloween Sugar Cookies

Halloween Sugar Cookies

Halloween Sugar Cookies

I had a program with 50 kids last week and we made these cookies. A simple sugar cookie, it was an easy decorating task even for the younger kids. I cut the cookies with a large pumpkin shaped cookie cutter, but you could use bats, cats or other Halloween shapes. I made a simple butter cream and added orange food coloring. I also made some chocolate frosting for the stems.  The decorations are just a candy called Sixlets. I used them because they are nut- free and some of the kids have nut  allergies.

 

 

Halloween Sugar Cookies

1 c. butter
1 c. sugar
1 egg
1 t. vanilla
3 c. flour
2 t. baking powder
3 T. milk

Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and bake on ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Frost when cooled. Makes about 4 dozen.

For tinted dough you can add red and yellow food coloring to butter mixture before adding flour and cut out as pumpkins. For chocolate sugar cookies you can add ½ c. cocoa to flour mixture before adding to shortening and reduce flour by ¼ cup. This dough is great for bats and cats.

Classic Butter Cream

1/3 cup butter
4 1/2 cups sifted confectioners’ sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the 1/4 milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

Easy Chocolate Butter Cream

6 T. butter, softened
1/3 – 3/4 c. cocoa, depending on how dark you want your frosting.
2 2/3 c. powdered sugar
1/3 c. milk
1 t. vanilla
Cream butter. Combine cocoa and sugar. Beat cocoa mixture in alternately with the milk until frosting is spreading consistency. Beat in vanilla. You may need an additional tablespoon of milk. Makes about 2 cups.

Chocolate Cappuccino Cookies

Chocolate Cappuccino Cookies

Chocolate Cappuccino Cookies

These cookies are great for those who like a more adult cookie. Not too sweet they are loaded with flavor. The combination of coffee and chocolate is one of my favorites. Simple to make, too. Just right for dipping in a cup of coffee.

 

 

 

Chocolate Cappuccino Cookies

1 T. instant coffee powder or espresso powder
1 T. hot water
1 egg
3/4 c. sugar plus extra for dipping
1/4 c. oil
2 T. corn syrup*
2 t. vanilla extract
1 1/2 c. flour
1/2 c. cocoa
2 t. cinnamon
1/4 t. salt

Dissolve coffee in hot water. In mixing bowl combine coffee mixture with egg, 3/4 cup sugar, oil, syrup and vanilla. Beat until well mixed. Combine dry ingredients and add to coffee mixture. Roll into 1-inch balls and place on ungreased baking sheets spaced about 2 inches apart. Flatten with the bottom of a glass dipped in the extra sugar, pressing to 1/4 -inch thickness. Bake in a preheated 350-degree oven for 5-7 minutes. Centers should be set. Cool on a rack. Makes about 3 1/2 dozen.

* If you don’t have corn syrup- or don’t want to use it, here is a sugar syrup you can make and use as a substitute.

Sugar Syrup- corn syrup substitute

3  cups granulated sugar

1 cup Water

1/2  tsp. Cream of Tartar

1/4 t. salt

Combine ingredients in a large saucepan. Bring to a boil and cover the pot. Reduce to a simmer and cook covered for 5 minutes. Uncover and cook to soft-ball stage. Stir frequently.

Soft ball stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.

Remove from heat. Cool and store at room temperature. It will keep well for a month or two.

 

Lemonade Cookies

Lemonade Cookies

Lemonade Cookies

These are a perfect summertime cookie. With the sweet tangy flavor of lemonade they are a great addition to any picnic or cookout. They are soft, cake-like cookies with lemonade in the batter. Once baked they are brushed with a little lemonade concentrate and sprinkled with sugar for an extra  lemonade flavor.

Lemonade Cookies

1 c. butter, softened

1 c. sugar, plus extra for sprinkling

2 eggs

1/2 c. lemonade concentrate, plus extra for brushing on cookies

2 t. lemon zest

3 c. flour

1 t. baking soda

In medium bowl beat together the butter and sugar. Beat in the eggs and then add the lemonade concentrate and lemon zest. Combine the flour and baking soda and stir into the butter mixture. Chill dough 1 hour. Preheat oven to 375. Lightly grease baking sheets. Scoop dough in rounded tablespoons onto the prepared baking sheets about 1 inch apart. Bake for 10-12 minutes or until light golden. Once cookies have cooled brush with a little lemonade concentrate and sprinkle with sugar. Makes about 5 dozen.

Cinnamon Shortbread Cookies- Gluten Free

Cinnamon Shortbread Cookies-Gluten Free

Cinnamon Shortbread Cookies-Gluten Free

I got a bag of gluten free flour a while ago and keep experimenting with it. Last night I made a shortbread-type cookie and was really pleased with the results. Not because these cookies are OK, but because these cookies are great. I would make them again in a minute. Super crisp and not too sweet they were also very easy to make. Gluten-free flour is getting easier to find. I got mine at Costco.

Cinnamon Shortbread Cookies- Gluten Free 

1/2 c. butter, softened

1/2 c. sugar

1 t. vanilla

pinch of salt

1 c. gluten-free flour

2 t. cinnamon

extra sugar for topping the cookies

Preheat oven to 325 degrees. In mixing bowl cream together the butter and sugar until smooth. Stir in the vanilla and salt. Stir in the flour and then stir in the cinnamon. Roll dough into 1-inch balls and place on an ungreased baking sheet. Flatten the cookies out by dipping the bottom of a glass in some sugar and pressing down on the dough. To help the sugar to stick to the bottom of the glass rub a tiny bit of butter on the bottom of the glass. I used the paper the butter was wrapped in. After you dip the glass the first time the sugar will stick to it. Bake cookies for 12-15 minutes- or until golden around the edges. Cool on wire rack. Makes 30.

Alfajores

Alfajores

Alfajores

If you are looking for a new cookie you might want to try these. Made with cornstarch as a primary ingredient they are very crispy and light. Sandwiched together with dulce de leche they make a wonderful dessert.  These cookies are popular in a number of South American countries and in Spain although the origin is probably from the Middle East.

Alfajores

1/2 cup butter

1 cup sugar

1 egg

2 egg yolks

1 tsp. vanilla

2 tsp. lemon rind, grated

1 1/2 cup cornstarch

1/2 cup flour

1 tsp. baking powder

1/4 tsp. salt

Cream butter; add sugar and beat until fluffy. Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind. Sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well. Drop batter by small spoonfuls onto well-buttered baking sheet. Bake at 350 degrees for 15 minutes. Remove immediately. Sandwich the cookies together with (dulce de leche) sweet milk dessert. Makes 40 cookies.

Dulce de Leche (Milk Jam)

This is the easiest way to make Dulce de Leche…the taste is pretty authentic and the work is almost completely eliminated!

1 can sweetened condensed milk

 Place the can inside the pot on top of a wire rack. I use a round rack used for cooling cakes. If you don’t have a rack place a towel on the bottom of the pot. Add water to completely cover can, plus 1-2 more inches. Simmer for 4 hours, making sure the can is always completely covered with water…if not…there is an explosion!! Leave the can to cool several hours and only then open it and serve. Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain. For breakfast you can spread it on croissants, rolls or toast.

Cover cans of sweetened condensed milk with water

Cover cans of sweetened condensed milk with water

Dulce De Leche- this is what it looks like when you open the can

Dulce De Leche- this is what it looks like when you open the can

 

Sweetheart Sugar Cookies

Sweetheart Sugar Cookies

Sweetheart Sugar Cookies

I made a batch of these for friends the other day. Used my favorite sugar cookie recipe and cut out hearts. I then used a smaller heart cookie cutter and cut out smaller hearts from half of the cookies. Sandwiched the baked cookies together with homemade strawberry preserves. Since I also had a bunch of tiny heart cookies from the cut outs, I used melted chocolate to turn them into tiny sandwich cookies.

Sugar Cookies

1 c. butter

1 c. sugar

1 egg

1 t. vanilla

3 c. flour

2 t. baking powder

3 T. milk

Extra sugar for sprinkling, if desired

Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Frost when cooled. Makes about 4 dozen.

Cookies ready to be sandwiched together

Cookies ready to be sandwiched together

Little heart cookies sandwiched with melted chocolate

Little heart cookies sandwiched with melted chocolate

 

Chocolate Shortbread Cookies

Chocolate Shortbread Cookies

Chocolate Shortbread Cookies

I have always been a big fan of shortbread cookies. This Chocolate Shortbread Cookie ranks up there with one of my favorite cookies of all time. Not too sweet and that wonderful crumbly texture found in all really good shortbread cookies. I finish them of by either brushing them or dipping them in melted chocolate or making a sandwich cookie by holding 2 cookies together with melted bittersweet chocolate. Fun dessert anytime. Extra nice for Valentine’s Day. 

Chocolate Shortbread

1 c. butter, room temperature

3/4 c. sugar

2 c. flour

1/3 c. cocoa

1/4 t. salt

8 oz. semi-sweet chocolate

Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool.  Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. Makes 2-3 dozen, depending on the size.

Groundhog Day Cookies

Groundhog Day Cookies

Groundhog Day Cookies

I posted this last year, but thought you might like the recipe again. Even if you don’t have a groundhog cookie cutter- and I would be surprised if you did- these are a really nice cookie recipe.

Well it’s just around the corner. I like to celebrate this holiday by making up a batch of groundhog cookies. Not made from groundhogs, mind you, but shaped like them.  The recipe comes from my dear friend, Cindy Kotula, whose late husband Mike was from Punxsutawney, P.A. She also gave me a groundhog shaped cookie cutter. Even if you don’t have one of those- I’d be surprised if you did- you can still make these wonderful ginger-snap cookies. Cookie cutters are available at some baking supply stores and online. They come out a lovely groundhog brown and are positively yummy. We enjoyed them today with lunch.

Spicy Groundhog Cookies

2 c. flour

2 t. cinnamon

1t. each ground ginger, ground cloves, ground allspice  and baking powder

1/2 t. each baking soda and salt

1/2 c. butter, softened

1 c. sugar

1/2 c. molasses

1 egg yolk

Sift dry ingredients together and set aside. Beat sugar and butter until smooth and stir in molasses and egg yolk. Stir in dry ingredients and chill dough at least an hour. Preheat oven to 350 degrees. Roll out dough 1/8-inch thick on lightly sugared surface. Cut out with cookie cutter and place cookies on greased baking sheet. Bake 8-10 minutes. Cool slightly before removing from baking sheet. Makes 12-15 large groundhogs or 3-4 dozen small ones.

Note: I have the small groundhog cookie cutter- you can borrow it if you promise to return it promptly.

Happy Groundhog Day!

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