Archive for the 'Cookies' Category

White Chocolate Cranberry Macadamia Cookies

Saturday, January 21st, 2012

I was looking for this recipe ALL OVER today and I am soooo glad I finally found it filed away in my email.  I must have sent it to someone.  I thought I better post it before I lose it again – it is one of my favorite. 

Ingredients:

1 cup butter flavored shortening
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (11 ounce) package white chocolate chips
1 cup macadamia nuts
1/2 cup Craisins 

Directions:

1. Preheat oven to 375.
2. Cream the butter & add the sugars.
3. Beat in the vanilla extract& eggs.
4. Add dry ingredients, mix well.
5. Add in white chocolate chips, nuts, and craisins.
6. Combine mixture until well blended.
7.  Drop one heaping tablespoon of dough on ungreased baking sheet (or however large or small you want your cookies to be).
8. Bake for 10 minutes.

Yummy Peanut Butter Cookies

Wednesday, January 13th, 2010

This is a new recipe that I adapted from the Jif Peanut Butter recipe – it is my new favorite!

Ingredients:

3/4 cup Peanut Butter
1/2 cup shortening
1 1/4 cup brown sugar
3 Tbs Milk
1 Tbs Vanilla
1 Large Egg
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt

Directions:

1.  Heat oven to 375 degrees.  Combine peanut butter, shortening, brown sugar, milk, and vanilla in an electric mixer on medium speed until well blended.

2.  Add egg, beat until blended.

3.  Combine flour, baking soda, and salt in separate bowl.  Add to creamed mixture in three batches, mixing well between batches.

4.  Drop by rounded tablespoon onto greased cookie sheet (or just use a Silpat if you have one).  Flatten lightly by pressing a crisscross pattern into dough with the tines of a fork.

5.  Bake 8 minutes or until just starting to brown.  Cool.  Eat!  🙂

Pecan Tea Cookies

Sunday, December 7th, 2008

I got this recipe from the Food Network website, but tweaked it a little. The original called for hazelnuts (which I couldn’t find shelled) so I changed up the recipe a little. This one will definitely be a Christmas time favorite….

Ingredients:

2 Cups flour
1/2 tsp salt
2 sticks butter, softened (do not substitute)
1 cup powdered sugar (plus about 1/2 cup for coating)
1 tbs vanilla
1 cup pecans, chopped

Directions:

1. Heat oven to 325 degrees. Combine flour and salt in bowl and set aside.
2. Cream butter and powdered sugar until light and fluffy (about 3 minutes).  Add sugar and vanilla and mix until whipped and light – about 2 minutes.
3. Add the nuts and mix until well incorporated. Add flour/salt mixture and mix about 1 minute.
4. Shape dough into 1 Tbs balls and place on baking sheet spaced about 1 inch apart. Bake until underside of cookies are browned – about 25 minutes. Remove from oven and let cool for 5 minutes on baking sheets.
5. Place 1/2 cup powdered sugar in a medium bowl. Once cookies have cooled, roll them in powdered sugar until coated. Tap off excess.

These are so rich and buttery. They are one of my favorite type of cookie. Enjoy!

Heidi Swapp’s Pumpkin Chocolate Chip Cookies

Friday, October 24th, 2008

I got these yummy cookies from Heidi Swapp’s Blog.  Tried them out this week.  Though they are more “cakey” than your average chocolate chip cookies – they are DELICIOUS!  A great way to celebrate Fall.

Ingredients:

1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)

Directions:

Dissolve baking soda in milk; set aside.

In large bowl add pumpkin, sugar,
oil, and egg; stir. Add flour, baking powder, cinnamon,
salt and baking soda mixture. Mix well.

Stir in chocolate chips and vanilla. Spoon onto cookie sheet.

Bake at 375 degrees 10 to 12 minutes or until done.

More Cookies…

Wednesday, December 5th, 2007

While I have cookies on the brain… LOL Here are some great recipes for cookies on one of my favorite recipe sites – some even have 5 ingredients or less!

http://www.recipezaar.com/sitenews/post?pid=883

Happy Baking… 🙂

Cranberry Almond Cookies

Wednesday, December 5th, 2007

I got this great recipe from an email from Sparkpeople
By using canned pumpkin instead of butter, these yummy cookies are low in fat…

INGREDIENTS

1 cup canned pumpkin
1 cup brown sugar
2 eggs
1 tsp vanilla
1.5 cups whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oatmeal
1 cup dried cranberries
1/2 cup almonds

 DIRECTIONS

-Heat oven to 350 degrees F.

-Beat together pumpkin and sugar.

-Add eggs and vanilla, beat well.

-Add flour, baking soda, cinnamon salt. Mix.

-Stir in oats, dried cranberries and almonds.

-Drop rounded spoonfuls onto un-greased cookie sheet.

-Bake 10-12 minutes.

-Let cool one minute.

 

Mrs. Claus Cookbook

Wednesday, December 5th, 2007

This cute link was sent to me in an email (thanks again Jen!) and it is too cute!  There are lots of great recipes for cookies, pies, desserts and breads.  I am definitely going to try lots of these when I am baking my Christmas Cookies…

http://www.northpole.com/Kitchen/Cookbook/

A very fun site…  🙂

White Chocolate Cranberry Macadamia Cookies

Sunday, December 2nd, 2007

This is one of my FAVE cookie recipes.  I got it from Recipezaar, but then “tweaked” it and added some craisins.  This is a must during the holidays.  And pretty much any time we have a craving…  LOL

NOTE:  I live in a HIGH Altitude area so I bake with Butter Flavor Crisco (Real butter doesn’t work well here).  But if you live in a place with normal altitude, you can replace the Crisco in the recipe with Real Butter (only – not margarine or spread) and it will be great.

Ingredients:

1 Cup Butter Flavor Crisco
1 Cup Brown Sugar
1/2 Cup Granulated Sugar
2 Tsp Vanilla Extract
2 Eggs
2 1/4 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt
6 Oz. White Chocolate Chips
3/4 Cup Craisins
1 Cup Macadamia Nuts

Directions:

1.   Preheat over to 375 degrees.

2.  Cream the butter and add the sugars.

3.  Beat in the vanilla and eggs (one at a time).

4.  Add dry ingredients; mix well.

5.  Add in white chocolate chips, nuts, and craisins.

6.  Combine until well blended.

7.  Drop onto ungreased baking sheet by heaping tablespoon (Or your desired size).

8.   Bake for 10 minutes.  Cookies should be lightly brown on the edges.

9.  Remove from oven and let cool on rack.

These end up really chewy and delicious – enjoy!

Mrs. Field’s Soft and Chewy Peanut Butter Cookies

Tuesday, November 13th, 2007

Mrs. Field’s Soft and Chewy Peanut Butter Cookies 

Ingredients:

 2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed dark brown sugar
1 1/4 cups granulated sugar
1 cup butter, softened
3 large eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

 Directions:

 1. Preheat oven to 300 degrees F.

2. Mix dry ingredients and set aside.

3. On medium speed, in large bowl, blend sugars; add butter, mix till grainy consistency. Add eggs, peanut butter and vanilla extract; beat till fluffy. On low speed, add flour mixture until barely mixed into butter mixture.

4. Drop by rounded tablespoonsfuls, 2 inches apart on ungreased cookie sheet. Use a wet or flour coated fork to gently press a crisscross pattern on top of each cookie.

5. Bake until the edges of the cookies are lightly browned, approximately 18 to 20 minutes. Remove to cool on a flat surface.