COOKIE BOWLS

The instructions for these cookie bowls called for forming them over an inverted cupcake pan, however, I wanted bigger (and thicker) ones because they were for a specific purpose and had to be strong enough to travel well, so I formed them over an inverted Texas size  muffin pan.

COOKIE BOWLS
 

• 1/4 cup butter flavored shortening

• 1/4 cup butter (room temperature)

• 1/3 cup white sugar

• 1/3 cup brown sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 1/4 teaspoon baking powder

• 1½ cups all purpose flour

• 1/4 cup miniature semisweet chocolate chips

Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed. NOTE: Do not use ALL butter in this recipe, it will not hold it's shape and it WILL sag.

Mix the flour and baking powder and gradually stir them into the batter; stir in the chocolate chips.

Put batter into a large plastic bag and flatten into a disk; chill for at least an hour. Preheat your oven to 375. Turn your cupcake (or muffin) pan upside down and cover every other one with foil.

NOTE: standard size cupcake pan requires a 4" circle of foil and the Texas size muffin pan requires a 6" circle of foil. Spray the foil with vegetable spray.

NOTE: I used the new no stick foil and didn't have to spray it at all.

Roll the chilled cookie dough  (between two pieces of waxed paper) out to about 1/8th inch or about the same as pie dough. Cut circles and drape over foil, smoothing cracks together and trimming to fit.

Bake 10-12 minutes or until light brown. Remove from oven and let them cool on the pan for about 10 minutes. After 10 minutes, gently lift them off of the pan (use the tip of a butter knife to lift one corner first) but don't remove the foil  until the cookie bowl is completely cool.   Fill just before serving.

EASY BUTTERSCOTCH CANDY BARS

EASY BUTTERSCOTCH CANDY BARS

COOKIE BASE (original version)

• 1½ cups all purpose flour

• ¼ teaspoon salt

• ½ cup butter (room temperature)

• ¾ cup brown sugar

Mix the flour, salt and brown sugar, then cut the room temperature butter into the mixture. To do this, I used my stand mixer with a wire whisk on medium high and it gave me fine crumbs like this, which is perfect. Put the crumbs into a 9 x 13 baking dish that has been sprayed with vegetable spray.

Level the crumbs out with your fingers and then pat them down evenly. I used the bottom of a smooth  measuring cup to tamp down the crumbs, which produced a nice flat layer like this:

Bake in a preheated 350F oven for 15 minutes.

While the cookie base is baking, mix the following ingredients in a microwave safe bowl:

BUTTERSCOTCH TOPPING (my version)
12 ounces of butterscotch baking chips
½ cup light corn syrup (I use  Karo syrup)
4 tablespoons butter
2 tablespoons water
¼ teaspoon salt

Melt the above ingredients in the microwave, stirring every 30 seconds (my microwave took about 75 seconds). When the mixture is completely smooth, add two cups of coarsely chopped (and toasted) pecans.

After the cookie base has baked for 15 minutes, remove from the oven and spread the butterscotch-pecan mixture over the top and put back in the oven for another 8 minutes.

Cool completely before slicing.

Store in lightly covered cookie jar.

Thank you for sharing the original recipe Ellen b.

EASY PECAN SHORTBREAD COOKIES

EASY PECAN SHORTBREAD COOKIES

• 1 cup butter (no substitutions) room temperature

• 1/2 cup granulated sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract (see note)

• 2 cups all purpose flour

• 1/2 cup chopped pecans

In the bowl of an electric mixer, beat  (on high) the room temperature butter, sugar, salt and extracts until the mixture is light an fluffy (takes a couple minutes and looks sort of like whipped cream when you are done).

Add the flour and nuts and beat until well mixed and the dough comes away from the sides of the bowl.

Divide the dough in half and shape into two logs, about  2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (or up to several days).

When it's time to bake, slice the cookie dough logs into 1/4" slices and roll (tops and bottoms) in granulated sugar.  Place on parchment paper lined cookie sheet and bake at 350 degrees for  18-20 minutes (my oven took exactly 20 minutes) or until the edges are JUST STARTING to turn golden.

Recipe makes 3 dozen cookies

NOTE: You will not taste the coconut extract in the final cookie, but it lends a wonderful "background" flavor that is reminiscent of those great Royal Dansk Danish butter cookies that come in round tins at Christmas time.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1/2 cup butter flavored Crisco  (see note below)
1/2 cup creamy peanut butter (I use Jiff)
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup granulated sugar
2 ¼ cups all purpose flour
1/2 cup miniature chocolate chips
1 cup chopped pecans

Cream the butter flavored Crisco, peanut butter, eggs and vanilla until smooth and creamy. Add the sugars and mix well.

Add the flour, salt and baking soda and mix well. Stir in the miniature chocolate chips and pecans.

Roll into balls about the size of a walnut and bake on parchment paper lined baking sheet for 10-12 minutes (at 375 degrees) until they are very light golden around the edges.

They won't look quite "done" in the center, but trust me...they are.

NOTE: Some people freak out about using Crisco in cookies, however, 99.9% of the reports show that there is virtually zero difference between Crisco and butter when it comes to saturated fat, not to mention there is zero cholesterol in Crisco (something you can not say about butter).  Just make sure (for flavor sake) you use butter flavored Crisco.

I have no idea how these cookies turn out if you use all butter... I just know that in classic chocolate chip cookies, you get a super thin misshapen cookie if you use butter... but if you use butter flavored Crisco in that same recipe, you get a nice thick, perfectly round cookie.

NOTE: I like to use miniature chocolate chips in my cookies because they distribute in the batter well, however, regular size chocolate chips would work too.

PEANUT BUTTER BROWNIES with CHOCOLATE-PEANUT BUTTER FROSTING

1½ cups all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

6 tablespoons butter, room temperature

½ cup smooth peanut butter

2/3 cup granulated sugar

2/3 cup brown sugar

3 eggs

1 teaspoon vanilla extract

1 cup miniature semi-sweet chocolate chips

Preheat oven to 350 and spray a 8" x 11" baking dish with vegetable spray.

After you measure the flour, remove a tablespoon of it and toss it with the miniature chocolate chips...set aside (this will keep the chocolate chips from sinking in the batter as they bake).

Cream the peanut butter and room temperature butter until smooth.  Add the sugars, vanilla and eggs and beat until smooth with electric mixer.

Add the flour, baking powder and salt and beat on low until combined (don't over-beat). Stir in the flour coated miniature chocolate chips.

Spread in the prepared baking dish and bake 35-40 minutes. NOTE: At 35 minutes, my brownies looked a little dark, so I just shut the oven off and let them sit in there for another few minutes. Use toothpick to test for done-ness.

Remove from oven and place pan on a cooling rack for 20 minutes or so before frosting. 

JAM BARS

I saw this great recipe on Monica's web site Lick the Bowl Good, the other day and thought picky-picky husband would enjoy them (I was right!!). They are similar to a raspberry shortbread bar that I posted about a year ago, but even easier to make.

This fruit bar gets even more tasty on day two and three. They are heavenly (in spite of my  emergency substitution in the almond department). I hope you try them, you will love the crumbly, buttery, sweet, nutty crust (it has just a hint of cinnamon). This recipe is a keeper.

1/2 cup unsalted butter, room temperature
1½ cups all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup light brown sugar packed (I use dark brown sugar)
1/4 cup granulated sugar
1 large egg yolk
3/4 cup sliced almonds (I used walnuts)
1/2 cup of your favorite fruit jam (I used an extra 2 tablespoons)
1 teaspoon vanilla extract (my addition)

Preheat your oven to 350 and butter an 8" square baking dish (I didn't butter the pan, instead I lined it with parchment paper and left the ends long so that I could easily lift out the whole square after it cooled...easier to cut that way).

Whisk together the flour, cinnamon, salt and baking powder, set aside.

Cream the butter and sugars on high speed until they are light and fluffy; beat in the egg yolk and vanilla extract.  Reduce mixer speed to low and gradually add the flour mixture.

Stir in the nuts. Note: I used walnuts instead of almonds and I used my food processor to chop them fairly small.

Gently press half of this mixture, evenly,  into your prepared baking dish. Stir the jam (I used raspberry) with a spoon to loosen it up and gently spread it onto the bottom half of the bars, leaving a 1/4" jam free border so that the jam doesn't stick to the sides of the pan when baked.

Top the jam layer with the rest of the flour-nut mixture ad spread evenly, pressing lightly to make the layers stick to each other.

Bake for 25 to 35 minutes (my oven took 35 minutes) or until the top is golden.

IMPORTANT: Cool completely before you try to remove these bars from the pan. Cut bars with serrated knife.

PEANUT BUTTER KRISPIE TREATS

This recipe has been around forever; it is one of those classic sweet treats from our childhood.  Picky-picky husband is a big fan of the old fashioned Rice Krispie treats made with melted marshmallows, so he initially resisted this peanut butter version (he resists change).  However, this evening, I noticed that the pan of treats, on the kitchen counter, had been seriously noshed upon.

This recipe is SUPER easy and uses all pantry ingredients, which is a good thing.  It goes together in just minutes (the longest part of this recipe is the cool down time). They cut beautifully if you let them cool all the way down and they travel well.

1 cup light Karo syrup
1 cup granulated sugar
1 cup peanut butter
6 cups Rice Krispie cereal
1 cup semi-sweet chocolate chips
1 cup peanut butter chips (see note)

Mix the syrup and granulated sugar in a heavy saucepan, over medium heat (stirring). Bring to a boil and immediately remove from heat; stir in peanut butter until smooth and well mixed.

Pour over Rice Krispie cereal and stir to coat evenly.  Press into a lightly greased 11" x 7" pan (see note) and press down evenly with slightly damp hands.

Melt the chocolate chips and stir until smooth (I melted mine in my microwave at 60% power for about 1½ minutes).  Spread evenly over bars.  Cool about an hour before cutting.

NOTE: This recipe calls for half semi-sweet chocolate chips and half peanut butter chips, but any combo would work well.  I found a similar recipe that used half semi-sweet chocolate chips and half butterscotch chips for the frosting (they called them Scotcheroo's).

NOTE: The size of the pan is not really important. Just remember that the smaller the pan is, the thicker the treats will be and the bigger the pan is the thinner they will be.

ALMOND TOFFEE GRAHAMS

If you like Almond Roca candy, you will love this recipe !!

The first time I ate Almond Toffee Grahams was at a cookie exchange about 20+ years ago. With tons of cookies to choose from, I noticed people kept going back to the Almond Toffee Graham plate; one taste and I was "hooked".  When I found out how simple and fast they were to make, I was shocked (they taste complicated). I made them for some friends this Christmas and they were a huge hit !!

What do they taste like? Well, the cooked caramel sauce bakes into the graham crackers and produces a thin layer of candy that tastes like almond roca, then, with the melted chocolate and nuts added, what can I say; they are delicious !!

FOR SOME REASON, THIS PHOTO IS MISSING, I AM TRYING TO

LOCATE IT, SORRY ABOUT THE PROBLEM

graham crackers
1 cup unsalted butter (no substitutes)
1 cup brown sugar packed (I like dark, but light is good too)
1 teaspoon vanilla extract
1½ cups sliced almonds (toasted)
1 cup semi-sweet chocolate chips

Preheat oven to 350.  Now, a word about the pan:  This recipe uses a jelly roll pan (mine is 10½" x 15½" x 1").  The recipe says to grease the pan, but I don't like to do that (it makes for a greasy bottomed cookie). Instead, I use the new non-stick aluminum foil by Reynolds Wrap and I don't grease it at all (if you haven't tried it yet, it is well worth the price).  If you use regular foil, make sure you grease it.

Arrange graham crackers in a single layer on the jelly roll pan (should take about 15 graham crackers?). Try to leave as little space between the crackers as possible, but don't overlap them, you may have to break some of the crackers to make it all fit.

In a small saucepan, mix the butter and brown sugar. Bring to a gentle boil, and then set your timer for three minutes (stir constantly).

Remove from heat and stir in vanilla extract.  Pour the caramel evenly over the graham crackers and bake in preheated 350 oven for 10 minutes.

Remove from oven and sprinkle evenly with the chocolate chips.  Wait a few minutes for the heat of the candied crackers to melt the chocolate chips, then spread the chocolate with a knife.
Sprinkle the toasted sliced almonds over the melted chocolate.

Let the whole pan cool in the fridge for about 20 minutes (to set the chocolate).  When the grahams are completely cool, and the chocolate is set, lift out of the pan and peel off the non-stick aluminum foil. Break into pieces and enjoy.

 

SPICED OATMEAL-CRAISIN COOKIES

We have all tried a LOT of oatmeal cookie recipes, some thick and heavy, some thin and crunchy, some bland and doughy. This cookie, however, is everything those "other" cookies weren't; it is tender, chewy, buttery, mildly spiced and they make your kitchen smell heavenly while baking; it is the perfect holiday cookie!!   



1/2 cup butter (room temperature)

1/2 cup butter flavored Crisco (important)
1 cup brown sugar (I like to use dark, but light works well also)
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups quick cooking oats
1½ cups craisins (or raisins)

Cream together the butter, brown sugar, white sugar, vanilla, eggs and butter flavored Crisco (the combo is MUCH better in texture and taste than if you use all butter).

Combine the flour, baking soda, cinnamon, cloves and salt, then mix into the creamed mixture. Stir in the oats and craisins (I do all of this in my big stand mixer).

Roll into balls about the size of a small walnut and bake on ungreased cookie sheet (do not flatten) for 10 to 12 minutes (my oven takes 11 minutes) don't over cook. Let them cool for about 30 seconds before removing them from the cookie sheet.

Store in airtight container. Makes about 5 dozen.

PEANUT TASSIES

In my Christmas buying frenzy, I ended up with two big jars of honey roasted peanuts, so when it came time to make picky-picky husbands favorite Christmas cookie (pecan tassies), I decided to "throw him a curve" and made them with honey roasted peanuts. 

Guess what?!? He loved them, and gave them two thumbs up!!

PASTRY CRUST

1 cup unsalted butter at room temperature
6 ounces cream cheese at room temperature
2 cups all purpose flour

Cream the butter and cream cheese (with electric mixer) until it is light and fluffy. Add the flour and beat until the dough comes cleanly away from the inside walls of your mixing bowl. Flatten dough into a disk, wrap in plastic and chill for one hour (I NEVER chill this dough, it is a dream to work with).

FILLING

3 large eggs
3 tablespoons melted unsalted butter
1¾ cups light brown sugar
1 teaspoon vanilla
¼ teaspoon salt
1 cup coarsely chopped honey roasted peanuts
Beat the eggs until very well mixed and lemon colored. Stir in everything else, except the nuts.
ASSEMBLY

Roll pastry into 1 inch balls and place them into an ungreased mini-muffin pan. Using your fingers, press the balls of dough into the bottom of each cup and up the sides. Put a rounded teaspoon of chopped peanuts in the bottom of each pastry shell and top with about a
tablespoon of filling (remember that these puff up a little while cooking, so don't over fill them.
 
Bake in pre-heated 375F oven for 15-19 minutes or until the pastry is golden and the filling is set, yet still a little soft in the center.

When the tassies are fully baked, let them sit in the pans for about 10 to 15 minutes before you try and remove them (important). If you use a very thin bladed knife to help you lift the cookies out of the pan, they will come right out.

Merry Christmas!!!

CHRISTMAS SPRITZ COOKIES

Butter Spritz cookies are a classic, sweet, crisp (and light as a feather) cookie. They go together in a snap and when they are decorated with a little piece of candied cherry in the center (or any other holiday decoration you can think of), they are pretty enough for any Christmas cookie tray.

1 ½ cups butter
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
½ teaspoon almond extract (see note)
3 ½ cups all purpose flour
1 teaspoon baking powder

PREHEAT OVEN TO 375°. Thoroughly cream butter and sugar; add egg, milk and extracts and beat till smooth. Add flour and baking powder and mix until you have a nice thick, smooth dough. DO NOT CHILL IF YOU ARE GOING TO USE A COOKIE PRESS.

Place dough into cookie press and press cookies onto Ungreased cookie pan. Bake 10-12 minutes or until slightly browned around the edges. Cool cookies on a rack. Makes 7 to 8 dozen cookies (they are small).

NOTE: I sprinkle the cookies with sugar before baking, but you don't have to.

NOTE:  I make a variation of these that is Picky-picky Hubbies favorite. I omit the almond flavoring and instead, I add a full teaspoon of coconut extract. The final cookie doesn't taste like coconut, but it DOES have a wonderful sweet holiday taste, a lot like those Danish shortbread cookies that come in the round tin at Christmas (?)....very good.

NOTE: If you don’t have a cookie press, you can roll this dough into a log then roll the log in finely chopped nuts or sprinkles (pressing the nuts (or sprinkles) into the surface a little). Wrap the log in plastic wrap. Chill in fridge then slice and bake cookies until slightly golden.

PEANUT BUTTER BROWNIES (and a question)

These quick, easy, moist, fudgy, addictive peanut butter brownies are the perfect accompaniment to a big glass of cold milk.

1/2 cup creamy peanut butter
1/3 cup butter, room temperature
2/3 cup granulated sugar
1/2 cup brown sugar (packed)
2 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup miniature chocolate chips

Cream the peanut butter and butter together; beat in the sugars, eggs and vanilla until well combined. Mix in the flour, baking powder and salt until well mixed, then fold in the miniature chocolate chips. Spread into a 9" x 9" greased baking dish.

Bake in preheated 350 oven for about 30 minutes, but start checking for doneness (toothpick test) at 25 minutes. They will be done when the top springs back a little, don't over bake.

I can't believe that  it is time to start thinking about Christmas baking!! It is my favorite time of year, when I can bake with wild abandon and it all goes into the freezer for holiday cookie boxes.  Do YOU give cookie boxes as gifts? How do you present the cookies? I usually just put my baked goods in a decorated large foil pan, but I'm looking for something a little different this year...maybe more festive? Any ideas?

PECAN PIE BARS

Picky-picky Hubby says these pecan pie bars are totally addictive. They have a buttery shortbread crust and a nutty (and slightly gooey) baked topping with a great pecan pie taste.

I have to admit that my budget doesn't allow pecans right now (they are almost $10 for a 2 cup bag!!), so I use walnuts, but they are ever so tasty just the same!! I am planning on adding these to my Christmas cookie trays (I'll splurge on pecans for Christmas though).

CRUST
2 cups all purpose flour
1/3 cup sugar
¼ teaspoon salt
2/3 cup butter (room temperature)

Mix the above crust ingredients and press into a 9" x 13" baking dish (see note below about greasing pan). This mixture will seem crumbly, but don't worry about that. Just pat it evenly into the pan.  Bake in preheated 350 oven for 20 minutes. While the crust is baking, mix up the topping:

TOPPING
3 eggs well beaten
1 cup light corn syrup (like Karo syrup)
½ cup granulated sugar
½ cup brown sugar
2 tablespoons melted butter
1 teaspoon vanilla
1 + 2/3 cup chopped pecans (toasted a little)

Mix well and pour over partially baked crust, making sure the nuts are evenly spread. Return to the 350 degree oven and bake for 25 more minutes.

Cool completely in pan before cutting.

NOTE:  The pecan pie bar crust does not stick to the pan, but around the edges of the topping, it does tend to stick. To combat that, I lined my 9" x 13" glass dish with foil. I didn't grease the bottom, but I greased the sides of the foil a little (the new Reynolds Easy Release foil would be good for this). 

Also, let the foil ends hand over the edges of the baking dish a little bit so you can grab the foil "tails" and lift the baked (and cooled) bars out of the pan for easier cutting.

When the bars are completely cool, just lift the whole thing out of the pan and onto a cutting board.They are rich, so cut the bars small.

RASBERRY SHORTBREAD BARS

Everyone loves these raspberry bars, they have an ultra-buttery shortbread crust topped with cooked raspberries and a streusel topping.They are very sweet, buttery, tender AND they cut nicely...perfect for gift giving (these will definitely be in my cookie gift boxes this Christmas). Yes, you heard me correctly...it is never too early to start planning your holiday baking!!.

Raspberries grow well in Alaska, so if you are lucky enough to have some in the freezer, this is a wonderful recipe for them; I'm not so lucky, so I used a 12 ounce bag of frozen raspberries.

Put the berries (no need to thaw) in a heavy saucepan with ¼ cup of water and one cup of white sugar. Bring to a boil over high heat, then reduce the heat to medium high and simmer the berries until they thick (I turned mine down to a medium low heat and simmered them for about 15 minutes). Set aside to cool (they will thicken even more as they cool).

SHORTBREAD CRUST

21 tablespoons of butter, melted and cooled to room temp.

This seems like a lot of butter, but it makes an upper and lower crust

¾ cup of white sugar

2 large egg yolks

3 cups + 3 tablespoons all purpose flour

No need to use an electric mixer, I did it all with a wooden spoon. Mix the sugar into the melted butter and whisk in the egg yolks. Stir in the flour to make a very stiff dough. Remove two cups of this dough and pat evenly into a foil lined 9 x 13 pan. Prick the dough all over with a fork and refrigerate for 30 minutes (or put in freezer for 7 minutes). Set the rest of the dough aside.

Bake the 9 x 13 chilled pan of dough, on the middle rack of your oven, for 20 minutes at 325.

After 20 minutes, the dough will still be very pale in color and will not have any golden color on the edges. Remove it from the oven and spread the cooled raspberry filling evenly over it.

To the reserved shortbread dough that you set aside, add ¼ cup of granulated sugar and use a fork to break up the dough into crumbs (I use my pastry cutter).

Sprinkle the crumbs evenly over the raspberry layer. Bake on the TOP rack of a 350 oven for 25 minutes (mine took 32 minutes). Watch the crumbles towards the end of the baking time so they don't get dark. 

Cool baked bars on a wire rack for at least an hour or until completely firm. You can speed set them in the fridge. When the bottom of the pan is completely cool, lift the bars out of the pan by pulling on the flap ends of the foil. Cut into 2" bars. These will keep at room temperature for a week.

 NOTE: The butter measurement of 21 tablespoons is not a typing error

NOTE: Line  your 9" x 13" baking pan with foil and leave the ends of the foil a little long, so you can use them as handles to lift the cooled bars out of the pan. You don't have to grease the bottom of the pan because there's so much butter in the shortbread, but DO spray the sides of the pan/foil with cooking spray so the jam doesn't stick to the sides.

NOTE: Pay attention to baking temperatures. The first crust pre-bake is on the middle rack at 325. The final bake is on the TOP rack at 350. The recipe says it is baked on the top rack so that the bottom of the crust doesn't get too dark.

NOTE: If you want to take a shortcut, I am fairly certain you can just use raspberry jam instead of cooking the berries. I have not tried it this way, but I don't know why it wouldn't work (although I'm fairly certain that the cooked berries taste "brighter".

CHEWY SUGAR COOKIES

It is lunch box time again!! Can it be time for kids to go back to school already? These quick and easy sugar cookies are sweet, buttery and chewy. Frosting them definitely is not necessary, but Hubby loves them that way, so...

1 cup butter (room temperature)
1¼ cups granulated sugar
3 egg YOLKS
2 teaspoons vanilla extract
2½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
extra sugar to roll cookies in before baking

Cream 1 cup of butter with 1¼ cups of granulated sugar; add the egg yolks and vanilla and beat until smooth.
Add the flour, baking soda and cream of tartar, beat until smooth.

Form dough into balls (about the size of a small walnut) and roll in granulated sugar. Place on parchment lined cookie sheet (or sheet sprayed with cooking spray). DO NOT FLATTEN.

Bake at 350F for 10-11 minutes, or until tops are cracked and just starting to turn golden. Carefully remove to cooling rack.   Makes 3 dozen.

NOTE:  Due to egg yolk size differences (and therefore amount of liquid differences), if your cookie dough seems a little dry, mix in a tablespoon of water.

ULTIMATE SHORTBREAD COOKIES

These shortbread cookies melt in your mouth, they are super easy to make (with few ingredients) and they are foolproof!!

 I have been trying different shortbread cookie recipes for years and they have always been a pain. Either the dough is crumbly and hard to roll out, or the "easier" ones that you pat into a pan look ugly to me (lol) and then there are the ones that handle beautifully, but you don't get that melt in your mouth shortbread taste. Well, I'm happy to report that I have found a winner... todays recipe it is absolutely perfect!!

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2 cups of butter (room temperature)
1 cup of granulated sugar
4 cups all purpose flour
2 teaspoons vanilla extract
1 teaspoon coconut extract (see note)
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In a stand mixer, beat the room temperature butter, sugar and extracts until the mixture is light and fluffy (2-3 minutes on high).
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Add the flour, one cup at a time, beating well between each addition.
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Roll the dough into two logs and wrap in plastic wrap, then chill until very firm.
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After "logs" are very firm, roll them in sprinkles nor nuts (optional) and slice into ¼" slices. Bake on ungreased baking sheet in a 350 degree oven for 18 to 20 minutes (mine were lightly golden in 18 minutes). Cool on baking rack.
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NOTE: The coconut extract isn't absolutely necessary, but its such a nice addition. The funny thing is, is that you do NOT taste coconut, but you do taste a richness and sweetness that is slightly reminiscent of those Danish cookies that come in a tin at Christmas (but even better). If you don't use coconut extract, just use all vanilla extract.

RASPBERRY CHOCOLATE SHORTBREAD BARS

These dainty bars are delicious. They have a super tender shortbread base, a layer of sweet jam, then a layer of sweetened cream cheese & white chocolate and finally, a soft chocolate frosting.

The recipe says to chill them, but I think they are even better when they've been out of the fridge for 30 minutes, although when you do that, they are a little messy on the fingers, but Oh! so worth it!! Any flavor jam will work well, I just think that raspberry and chocolate go so well together.

1 cup all purpose flour
¼ cup confectioners sugar
½ cup butter room temperature
½ cup raspberry jam
3 ounces cream cheese room temperature
2 tablespoons milk
1 cup white chocolate chips
3 tablespoons melted butter
3 tablespoons boiling water
3 tablespoons unsweetened cocoa powder
½ teaspoon vanilla extract
1 cup confectioners sugar
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Preheat your oven to 375 and line a 9" x 9" baking dish with foil or parchment. Leave the ends extra long, so you can use them to lift the bars out of the pan after they chill. This is not a necessary step but it makes them easier to cut.
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Cut the butter into the all purpose flour + powdered sugar until crumbly. Press into the bottom of an ungreased pan and bake for 15 to 17 minutes or until lightly golden brown. Remove from oven and set aside.
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FILLING
Spread the jam over the baked cookie base. In a small bowl, beat the cream cheese and milk until smooth. Melt the white chocolate chips and add to the cream cheese mixture, mix until smooth. Gently spread over the jam (see note). Chill.
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FROSTING
Whisk together 3 tablespoons melted butter, 3 tablespoons boiling water, 3 tablespoons unsweetened baking cocoa, ½ teaspoon vanilla extract and 1 cup of confectioners sugar until smooth. Gently frost the chilled bars. Put back in fridge to set the frosting. Store completed bars in the fridge.

NOTE: I melted my white chocolate in the microwave, checking on it every 15 seconds or so. I gently spooned the white chocolate mixture on top of the jam layer (tablespoon at a time) then gently spread it out, so as not to keep the layers separate. Chill the bars thoroughly after you do this step. When chilled, then spread the chocolate frosting on.

NOTE: I haven't tried it, but I think this would double easily and bake in a 9" x 13" pan.

LEMON - BUTTER COOKIES

I love it when you find a recipe that you know you already have all of the ingredients, even if you are snowed in, or haven't gone shopping in a while. That describes this super quick, super easy, super tasty lemon butter cookie.

¾ cup butter (room temperature)
1 cup white sugar
1 egg
2 tablespoons corn syrup
2 teaspoons lemon extract
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
a little extra sugar to roll cookies in

In a medium bowl, cream together the butter and sugar until it is very light and fluffy (this takes a few minutes at high speed). Beat in egg, corn syrup and extracts. Add the flour, baking soda & baking powder and mix well.

Roll dough into 1" balls then roll the balls in granulated sugar. Place them on a parchment lined cookie sheet about 2 or 3 inches a part. Bake in preheated 325 degree oven for 12 minutes or until they are just golden around the edges.

OATMEAL CRANBERRY WALNUT COOKIES

If you are looking for one more easy cookie to round out your holiday baking, try these delicious cookies. They are light, crispy and buttery tasting (not the standard heavy oatmeal cookie).

1 cup butter (room temperature)
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1 teaspoon cinnamon
2 cups quick cooking oats
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups Craisens (sweetened dried cranberries)
1 cup chopped walnuts
Beat butter, sugars, eggs and extracts for FIVE MINUTES (important to the light crispy nature of this cookie).
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In another bowl, mix the flour, oatmeal, baking soda, baking powder, cinnamon and salt. Add this dry mixture to the butter mixture (1 cup at a time) beating well after each addition.
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Stir in the dried cranberries and walnuts. Let this finished cookie dough sit for about 5 minutes.
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Roll the dough into 1" balls (dough will be a little sticky). Place the dough balls on lightly greased cookie sheet, about 2" apart. Bake in 350 preheated oven for 12-14 minutes (my oven took 13 minutes).

NOTE: Before you put the cookie dough balls on the baking sheet, look for the side that shows the most cranberries and put that side up (the prettiest side).

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NOTE: These freeze very well. I drizzled a vanilla glaze on my cookies (for the holidays) but that is not necessary. Makes about 4 dozen?

FUDGE FILLED PEANUT BUTTER COOKIES

This impressive (but very simple) cookie will be great for the holidays. It consists of a sweet peanut butter cookie shell, filled with a rich fudge filling. When you first make the cookies, the filling is soft enough to pipe (or you can spoon it into the shell). However, after it completely cools, the filling is the consistency of a soft fudge. They are delicious, and look so pretty!!!

 ½ cup butter (room temperature)
½ cup creamy peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
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Cream the above ingredients together until smooth, then add:
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1¼ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
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Beat everything until very smooth. Shape dough into 1" balls (makes about 4 dozen) and place each ball into the bottom of a mini muffin tin (ungreased) like this:
Bake in a preheated 375 oven for about 10-11 minutes or until they look like this:

After they are baked, find something in your kitchen that has a round end that you can use to press down on the center of these HOT cookies (to make the shell shape). I used the large rounded end of my mortar and pestle, but anything will work. Just be careful not to press so hard that you break through to the bottom. They should look like this:

Let these cookies cool (in the pan) for 10 minutes, then use a thin (but pointed) paring knife to assist you in lifting the cookie shells out of the pan (they come out pretty easy). Cool shells on a baking rack.

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FILLING

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk (not evaporated)

1 teaspoon vanilla extract

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Melt the chocolate in a double boiler over simmering water (I just used the microwave). With an electric mixer, beat in the sweetened condensed milk and vanilla until smooth. Fill the cookies.

The fudge dries to the touch after it is completely cooled.