Here’s another example of how Pinterest has changed my life. I never would have thought to chop up maraschino cherries to use in cookies. These decadent rose hued shortbread are so beautiful, they’re almost too pretty to eat. My daughter flipped out when she saw that I was making PINK cookies! They are sure to stand out on your platter of Christmas goodies because of their lovely color.
Beautiful and delicious
They would also be great for Valentine’s Day or at a birthday party for your little princess. Sometimes really beautiful cookies don’t taste all that amazing. Not these! They are buttery and rich with a hint of almond and the sweetness of chocolate. Absolutely delicious! Continue reading →
Finally! I have found the ultimate solution to my spritz cookie dilemma. You may remember that last year when I posted this recipe, I admitted that I have a little trouble with the cookies flattening out. That I thought it might be the recipe, but as I’m the fourth generation to make them (and they taste AH-mazing) – I could not mess with the recipe. Well, I’ve discovered the problem. My spritz maker. For the past 5 years or so I have purchased a new spritz maker every year. For whatever reason, they just do not stand up to the abuse I dish out when making cookies. I’ve salivated over my mother’s electric model every year. The thing must be 30 years old and still just keeps on tickin’. I’ve purchased just about every brand/model out there and none of them created the beautifully shaped cookies of my youth. I almost gave up all hope of ever recreating the perfectly shaped trees, wreaths and poinsettia my mom cranks out until this year I found the Sunbeam electric spritz maker at my local Target. Oh joy!! Same recipe as before, but with my new cookie press – every single buttery morsel is perfectly formed! Hallelujah!
1 cup butter, softened
1 cup powdered sugar
2 egg yolks, well beaten for 3 minutes (eggs should be light-colored and frothy – drag a spoon thru them, it should leave a trail that doesn’t immediately close up)
2 cups flour
1/2 teaspoon salt
1 teaspoon almond extract
colored sprinkles/food coloring – if desired
1. Cream butter well. Add powered sugar, extract and eggs. Beat until incorporated.
2. Add food coloring if desired. Add flour and salt and mix until incorporated.
3. Using a cookie press, press cookies out onto ungreased cookie sheets. Decorate as desired.
4. Bake at 400° for 8-10 minutes.
*Pay close attention to these as they bake. You should not allow them to brown. Keep in mind that the 2nd/3rd batches to go into the oven will probably bake a little faster than the first batch did.
There’s a girl I know. She bakes a lot of wonderful things. She says these are her favorite cookie. If, of all the delicious things she creates, these are her top pick, they must be awesome. I had to try them for myself. But just one. I’m selling the rest tomorrow at our garage sale. If they last that long. Because they are absolutely delicious. Peanut butter and oatmeal are a fantastic combo. Why didn’t I ever think to do a cookie combining them before? Thanks Shan! Continue reading →
Girl Scouts, and their cookies are evil. Little girls in little outfits, their adorable patches and vests and all those delightful rectangular boxes of deliciousness. Eager smiles and bright eyes saying “Would you like to buy some cookies?”. I managed to avoid them this year. I hid my face, pretended to be deaf, did all I could to find an entrance not blocked by a table loaded with treats. Why did I do that? Now they are all gone. And I don’t have any boxes stashed in my freezer. Woe is me! Whatever will I do? (breathe Tonya, just breathe) Ok. I found this idea for homemade Samoas Bars and knew I’d found a perfect solution. Shortbread base, topped with caramel coconut and a drizzle of chocolate. All the awesomeness of my favorite Girl Scout treat, and from my own oven. Hooray! Oh joy! Rapture! Continue reading →
I have never tasted a better chocolate chip cookie than this recipe produces. They are chewy, soft, packed with rich flavor and bursting with chocolatey goodness. The recipe comes from America’s Test Kitchen and utilizes melted butter and a unique shaping technique to produce craggy stay-soft oversized cookies. You will love them. Because the cookies cool on the still hot baking sheets, they will look a wee bit underdone when it’s time to remove them from the oven. Cook them just until the edges are golden. They’ll continue cooking on the residual heat of the pans and be perfect once cooled. Continue reading →
For over a week I’ve been craving chocolate and zucchini. Yes together. No kidding. It’s good. Really! I mentioned my mom’s chocolate chip zucchini cake in a post just before Easter and I’ve had a hankerin’ for it ever since. Today I realized that I had a lone leftover zucchini hanging in my crisper drawer just begging to be used. Alas, when I checked the chocolate cake recipe I realized I would need 2 zucchinis to make it. Sad day. I could have popped out to the store to fix my dire need for more of the green courgette (go ahead…click on it…it means zucchini I promise) – but I wasn’t in the mood to make a special trip. Instead, I looked for recipes that would utilize my measly 1 zucchini and still give me my chocolate fix as well. Bingo! Chocolate chip cookies with zucchini in them. I know how amazingly moist cakes and breads are when zucchini is added to the mix and I couldn’t wait to imbibe that same quality into a classic cookie. Continue reading →
The only biscotti cookie I’ve ever made is my mom’s Twice Baked Walnut Cookies. Biscotti are fantastic and since I’m having a little tea/coffee get together tomorrow night, I thought a hard biscuity cookie would be a nice addition to my table. But, I wanted to try something new. I updated a typically bland cookie by including cranberries and white chocolate. I also threw in some orange and almond flavors to make it a little brighter and springy. Continue reading →
These are one of my favorite “cookies” to make. First of all, they are warm tasting and soft. The spices make you feel all homey and there’s no hard crunch to contend with to break that mood. Secondly, they are practically guilt free since they’re made with applesauce and pumpkin. Really, they’re like eating a piece of fruit. Ok, not quite. Since all of the ingredients are soft, you can stir them up with just a solid wooden spoon, no need to dirty an electric mixer. Fourthly (is that a word?) they are muffin tops, without the fancy muffin top pan. How awesome is that? And finally, they are just amazingly delicious. Like portable pumpkin bread. Mmmmmm. I love love love them. Continue reading →
Sugar cookies are a basic versatile recipe to have in your back pocket. I’ve never really liked making the rolled/frosted kind, probably because they are very time intensive with all the rolling and cutting. Then you have to wait for the frosting to set up before you can take them anywhere. The frosting always gets all messed up anyway. I dunno, it’s just never seemed worth the hassle to me. Probably as my kids get older I’ll do more of that kind of cookie, because I know rugrats love frosting their own cookies. Actually, I might try this recipe again soon and keep half the batch plain and let my kiddos put frosting on top, instead of rolling them in sugar. They’d probably really enjoy that. Anyway, back to these cookies. I would consider this a perfect drop sugar cookie recipe. You don’t have to refrigerate the dough, they come out of the oven looking like you bought them off the rack of a bakery, and they are absolutely delicious. Enjoy! Continue reading →
At least according to my husband. Of all the cookies, cupcakes, muffins, breads, truffles, cakes, snacks and candies I make, this is the only item my husband loves. Actually, he says it’s the only cookie that matters. Everything else absolutely pales in comparison. In order to make amazing peanut butter cookies, you must include super extra chunk peanut butter and actual peanuts in the recipe. Really there is no other way. Although I’m generally not a fan of peanut butter cookies (I need my peanut butter to have chocolate with it), I make these for my honey – and call them “Zacharies”. It’s the least I can do. He puts up with all my other baking like a trooper. And as much as I think I don’t like plain peanutty cookies – every time I make these, I manage to eat a couple. Continue reading →