Orange Shortbread {Sunshine Cookies}

You know those days when you're feeling a little blue and the sky has been gray for so long, then all of the sudden, the clouds part and you're bathed in glorious sunshine pouring through your kitchen window or your car window? 

Suddenly the world looks a little brighter (maybe literally, right?), the rays warm your skin and it's as if Someone sprinkled you with a little dose of happiness. 

Could you take that feeling, that experience, and put it in a cookie? 

Why yes. Yes, you can.

Allow me to introduce you to what I've dubbed "Sunshine Cookies"- delectable, buttery shortbread infused with edible sunshine (also known as orange zest) and rolled in sparkles (also known as sugar).

These cookies are perfect for spring or summer gatherings or even on a dreary winter day when you're simply in need of some pseudo-sunshine to perk you up!

Orange Shortbread

(printable version)

from Bake-Aholic

makes about 3 1/2 dozen

3/4 lb. (3 sticks) unsalted butter, room temp

1 cup sugar

1 tsp vanilla

zest of 2 large oranges

3 1/2 cups flour

1/4 tsp salt

1/2 cup sugar mixed with the zest of 1 additional orange (for rolling)

In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and sugar until just combined. Add vanilla and orange zest. 

In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture. Mix on low speed until dough starts to come together (it will be very crumbly). Finish mixing with your hands if necessary.

Dump onto surface dusted lightly with flour and roll the dough into 2 logs about 2 in. in diameter. On a large plate or cookie sheet, sprinkle the combined 1/2 cup of sugar and zest of 1 orange. Roll each log in the sugar mixture and wrap in plastic wrap. Chill for 30 min.

Preheat oven to 350. Slice each log into 1/4 in. slices. Bake on parchment paper or silpat lined baking sheets for 12-15 min.- unti the edges are lightly browned. Cool on wire racks. Store, tightly covered, at room temp.

Nutty Irishman Cookies

Cookies with cute names are just more fun, don't you think? I sure do! This little cookies not only lay claim to an adorable name- they pack a lot of flavor!

If you've ever had a "Nutty Irishman" coffee drink from your local coffee shop you know that it is the sweet combination of Irish Cream and Hazelnut (I'm familiar with the non-alcoholic version using flavored syrups, but apparently you can use real Irish Cream and hazelnut liqueur). Well, I've taken that idea, along with an inspiration from Hershey's Kitchens, and twisted it into a delicious cookie form!

The base cookie itself is a fudgy chocolate variation on a sugar cookie infused with coffee and Irish cream and hazelnut syrups. The frosting itself gets a boost from the Irish cream and then the cookies are finished off with a sprinkling of chopped nuts. The result is a decadent delight in which all the principal flavors shine through!

And here's an added bonus: if you don't have any Irish cream syrup on hand (which I didn't), I found a great DIY recipe that tastes fantastic! Plus, you'll have a lot left over to add to your coffee come Sunday morning!

So, Irish or not, add a little nuttiness to your life with these pretty, scrumptiously festive cookies!

Nutty Irishman Cookies

(printable version)

inspired by Hershey's Kitchens

makes about 40 cookies

Cookies: 

3 3/4 cups flour

1 tsp baking powder

1/2 tsp salt

2/3 cup cocoa powder

1 cup butter flavored Crisco (or margarine)

1 1/2 cups white sugar

2 eggs

2 tsp vanilla extract

3 TB Irish cream flavored coffee syrup

1 TB hazelnut flavored coffee syrup

1 tsp instant coffee

1 tsp hot water

Frosting: 

2 cups powdered sugar

3 TB butter, softened

1/2 tsp vanilla

2 TB Irish cream flavored coffee syrup

1-2 TB milk

1/2 cup chopped nuts (I used walnuts)

Preheat oven to 400.

Dissolve instant coffee in hot water; set aside.

Sift flour, baking powder, salt, and cocoa powder together; set aside.

In a large bowl, cream together Crisco and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, coffee syrups and dissolved coffee.

Gradually blend in the dry ingredients until fully absorbed.

Using cookie scoop or teaspoon, form 1 in. balls of dough and place about 2 in. apart on a cookie sheet. Flatten slightly with the bottom of a glass. Bake 6 min. Cool on sheet 2 min., then remove to a wire rack to cool completely.

To make frosting: Combine all frosting ingredients and beat with electric mixer until smooth and spreadable, adding more milk if necessary to reach desired consistency.

When cookies are cooled (about 20 min.), frost and sprinkle with chopped nuts. Frosting will set up, then cookies can be stacked for storing.

21 Scrumptious Cookies and Other Goodies for Christmas

In case you haven't been inundated with enough recipes for Christmas goodies already, I'd like to share a few of my favorites with you!

Apple Pie Bars

Best Ever Cream Cheese Cookies

Buckeye Peanut Butter Cup Cookies

Cappuccino Fudge

Caramel Apple Crumble Bars

Chewy Chocolate Cinnamon Cookies

Chocolate Coffee Cookies

Coffee and Cream Drops

Double Chocolate Mint Cookies

Double Chocolate Peanut Butter Cookies

Minty Frosted Brownies

Nutella Cinnamon Rolls

Peanut Butter Reindeer Cookies

Petite Vanilla Scones

Pumpkin Molasses Cookies

Pumpkin Snickerdoodles

Reese's Peanut Butter Temptations

Soft and Chewy Vanilla Butter Cookies

Soft Ginger Cookies

Spiced Baked Cake Donuts

Spritz Cookies

Reese's Peanut Butter Temptations

There was never a truer name for a cookie. Temptation is right.

Be prepared to either gain a few pounds or exercise extreme forms of self-control.

Now that I have duly warned you, you are in for a treat. Packaged up in a delightful wrapping of peanut butter cookie dough, you'll find a miniature melty, of-course-always-amazing-no-matter-how-you-dress-it-up Reese's Peanut Butter Cup. Yep. Right there in the middle of a cookie.

Genius, you say? So do I.

I was first introduced to these little gems as a young girl by an older lady on our street named Romayne, who took my siblings and I under her wing as her adopted grand kids. She refers to herself simply as "Grandma Ro" and we are blessed to know her- not only because she is as sweet and grandmotherly as they come, but because she is an amazing cook! After learning that these peanut butter cup cookies earned her accolades at the local county fair, it was with great boldness I asked for the recipe. She was gracious enough to share and I'll be forever grateful! I don't think a Christmas has gone by since then where I have not baked these delectable treats.

You won't regret trying these (unless of course you're on a diet- maybe not even then) for your holiday party or family gathering this year- they're sure to be a hit and may even become your family's new tradition!

Reese's Peanut Butter Temptations

(printable version)

by Hershey's (and Grandma Ro)

makes 40-60 cookies

40-60 Reese's Peanut Butter Cups Miniatures (make sure you have enough!)

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1 egg

1/2 tsp vanilla

1 1/2 cups flour

3/4 tsp baking soda

1/2 tsp salt

Preheat oven to 375. Remove wrappers from candies. If desired, line mini muffin cups with paper baking cups. Otherwise, grease lightly.

In a large bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. In separate bowl, stir together flour, baking soda and salt. Add to butter mixture, beating until well blended. 

Shape dough into 1 inch balls; place one in each prepared muffin cup. Do not flatten.

Bake 9-10 min. or until puffed and lightly browned; remove from oven. Immediately press peanut butter cup into each cookie. Cool at least 5 minutes in muffin tin, then remove carefully to cool completely.

{Oh-So-Cute} Peanut Butter Reindeer Cookies

Sometimes you just need cute cookies. And most definitely at Christmas. These adorable reindeer cookies deliver the cuteness factor in full force! From their chocolate brown eyes to their shiny red noses, they'll steal your heart away in no time! They are easy-peasy (being just a simple peanut butter cookie dough) and fun to put together! Kids will love helping poke the M & Ms into the cookies (just make sure you help them so they don't burn their fingers!).

If possible, do try and find mini chocolate covered pretzels for the antlers. As you can see from the picture, I did not. I couldn't find any that I thought suitably small, so I opted to try using regular mini pretzels. Unfortunately  there isn't any chocolate "glue" to hold these antlers on, so I improvised by using brown frosting to stick the "antlers" to the cooled cookies. It worked, but it's definitely more tedious. So scour your supermarket- surely the mini chocolate covered pretzels are out there!

However you assemble your team of reindeer, the effect on your friends will surely be worth it!

Peanut Butter Reindeer Cookies

(printable version)

adapted slightly from Bakergirl

makes about 40

3/4 cup peanut butter

1 1/4 cups packed brown sugar

1/2 cup shortening

3 TB milk

1 TB vanilla

1 egg

1 3/4 cups flour

3/4 tsp baking soda

3/4 tsp salt

chocolate covered mini pretzels

mini brown M&Ms

regular sized red M&Ms

Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.

Divide dough in half and roll each half into a log about 8-10 in. long. Shape logs into triangles (3 flat sides), wrap in wax paper and chill about 1 hour.

Preheat oven to 375.

Working with one log at a time, unwrap and slice into 1/4 in. slices. Place on cookie sheet about 2 in. apart. Bake 7-8 min. or until set and just beginning to brown.

Remove from oven and immediately (and gently) press two mini pretzels into the tops  of the cookies (one of the flat sides of the triangle is the top of the head) for antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (at the bottom point of the triangle). 

Allow to cool 2 min. on the sheet before removing to a wire rack to cool completely.

Funfetti Cookies {Happy Birthday to Me!}

Just thought I'd make sure you know that today is my birthday! Hooray!

And just in case you're wondering, no, I really don't care that I'm going to be 26 this year- I still love birthdays! As long as they include forms of chocolate, coffee, cake and presents, I will always LOVE birthdays. I don't really care whose birthday it is. But mine is always nice, cause then the presents are for ME.

I think I might possibly get this crazy love of birthdays from my family, where a birthday is looked upon as practically a national holiday. So mark your calendar, peeps. This one's mine.

I usually don't make myself anything special for my birthday...the last couple of years Hubby and I have gone out to dinner and he has made me a cake, sweet, thoughtful husband that he is.

But when I found out that I was going to need to bring the cookies for our church's "Cookie Fellowship" I decided it was time for some "Happy Birthday to Me" cookies. Not that I broadcasted that to everyone at church. But for my part, I gave myself some besprinkled cookie love. For a dreary, rainy fall day, these color-popping, irresistibly happy looking funfetti cookies were just perfect.

So whether or not it's your birthday (or anyone else's for that matter), have some sprinkles!

Funfetti Cookies

(printable version)

slightly adapted from Two Peas and Their Pod

makes about 3 dozen

1 cup butter, room temp

1 1/4 cups sugar

2 tsp vanilla

1 tsp almond extract

1 egg

2 cups flour

1/4 cup cornstarch

3/4 tsp baking soda

1/2 tsp salt

1/2 cup mulit-colored sprinkles

Preheat the oven to 375.

Cream the butter and sugar with a mixer for about 2 min., or until fluffy. Add vanilla, almond, and egg. Beat until well combined.

In a separate bowl, combine flour, cornstarch, baking soda and salt and whisk together.

Slowly add flour mixture to butter mixture, beating at low speed until all is incorporated. Gently stir in sprinkles (do not overmix or they will begin to bleed into dough).

Form dough into 1-1/2 in. balls and place on cookie sheet. Slightly flatten each ball using the palm of your hand.

Bake 8-10 min. or until just set. Do not overbake or cookies will be crispy. Cool completely on wire rack.

Double Chocolate Mint Cookies

I was so excited a couple of weeks ago when Hubby came home from helping out at the Food Bank with two beautiful bags of Hershey's chocolate mint chips! These are not always easy to find in stores, so it of course got me thinking about all the scrumptious things I could make.

First off, I checked the back of the bag since Hershey's always has amazing recipes on their packaging. Sure enough "Double Chocolate Mint Cookies" just leapt off the bag and into my oven! Well, okay so maybe it didn't happen quite like that, but it might as well have. Just under my fanatical love of the chocolate/peanut butter combo is the absolutely genius marriage of chocolate and mint. Mint especially shines on a backdrop of rich, super chocolaty chocolate.

Like these cookies. The dough is dense and fudgy and rich, and there is even more chocolate in the chips themselves!

So what do you think I should make with the second bag?

Double Chocolate Mint Cookies

(printable version)

by Hershey's

makes about 2 1/2 doz.

2/3 cup butter, softened

1 cup sugar

1 egg

1 tsp vanilla

1 cup flour

1/2 cup Hershey's unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1 2/3 cups (1 10 oz. pkg.) Hershey's Mint Chocolate Chips

Heat oven to 350.

Beat butter and sugar together in a large bowl until creamy. Add egg and vanilla; beat well.

Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well.

Stir in mint chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 min. or just until set- do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Pumpkin Molasses Cookies

What could be more natural to pair with a soft, spicy molasses cookie than a healthy dose of pumpkin?

Nothing.

These cookies are flavored fabulously with creamy pumpkin puree, which of course gives them a beautiful golden-orange hue, but definitely maintain their identity as molasses spice cookies. Besides the healthy heaping tablespoon of pumpkin pie spice, a dash of black pepper gives them a delightful kick!

After a crisp, cool day of romping through the leaves, roaming the pumpkin patch or trick-or-treating, treat yourself to a cup of tea and a couple of these soft, comforting cookies that look and taste like a beautiful bite of fall.

Pumpkin Molasses Cookies

(printable version)

by My Baking Addiction

makes 24-32 cookies (depending on size)

2 1/3 cups flour

2 tsp baking soda

1/2 tsp salt

1 TB pumpkin pie spice

1/4 tsp black pepper

8 TB butter, room temp

1 cup packed brown sugar

1/4 cup molasses

2/3 cup pumpkin puree

1 egg

1/2 cup sugar for rolling

Whisk together the flour, baking soda, salt and spices.

Working with a stand mixer fitted with a paddle attachment (or an electric mixer), beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 min., scraping down the sides as needed. Add the egg and beat for 1 more minute. Reduce speed to low and add the dry ingredients, mixing until the flour and spices disappear. Dough will be very soft and sticky.

Divide dough in half and wrap each in plastic wrap. Freeze at least 30 min. or refrigerate at least 1 hour. The dough is sticky, so the longer time it has to chill, it will be easier to work with.

Preheat oven to 350. Line baking sheets with parchment or spray with cooking spray.

Put the sugar in a small bowl. Working with one half of dough at a time, divide it into 12-16 pieces (each piece should be about a heaping TB). Roll each piece into a ball and roll each ball in sugar to coat. Place on baking sheet- do not overcrowd. Using your palm or the bottom of a glass, flatten each ball slightly.

Bake 12-14 min. or until the top feels set to the touch. Cool 5 min. on the sheet, then remove to wire rack to cool completely.

Repeat with second batch of dough.

Buckeye Peanut Butter Cup Cookies

Okay, you all know that the marriage of peanut butter and chocolate is one of my favorite things ever. So we won't go over that.

But have you ever had a buckeye? Not the actual nut, but the delectable candy made to resemble it?

Someday I need to make them myself and post the recipe here because ohmygoodness they are so yummy! A beautiful expression of the aforementioned perfect pairing.

So, these cookies.

Buckeye cookies!! Peanut butter cup cookies!! Whatever you want to call them, with a fudgy chocolate outside, concealing a creamy, sweet, peanut buttery filling, seriously, how could you go wrong?

Oh, and you want a confession? I actually was short on peanut butter when I made these, and I substituted Nutella for the peanut butter in the chocolate dough!

Buckeye Peanut Butter Cup Cookies

(printable version)

by Brown Eyed Baker

makes about 2 dozen cookies

Cookies:

1 1/2  cups flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, room temp

1/2 cup sugar (plus more for rolling)

1/2 cup brown sugar

1/4 cup creamy peanut butter

1 egg

1 tsp vanilla

Filling:

3/4 cup creamy peanut butter

3/4 powdered sugar

Preheat oven to 375.

In a medium bowl, whisk together flour, cocoa, baking soda and salt. Set aside. Set aside a dish of sugar for rolling.

With an electric mixer on medium speed, cream together butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add egg and vanilla and beat to combine. Reduce speed to low, add flour mixture and mix until combined.

In a separate bowl, mix together peanut butter and powdered sugar until smooth.

Take about a heaping TB of cookie dough and flatten in with your hands. Take about a tsp of peanut butter filling and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll in sugar to coat. Place on baking sheet about 2 in. apart. Flatten each cookie slightly with the palm of your hand.

Bake 7 to 9 min. Let cool on the baking sheet for 2 min., then remove to a wire rack to cool completely.

Chewy Chocolate Cinnamon Cookies

Or, as I like to think of them: Chocolate snickerdoodles. I can't believe I haven't shared this recipe with you yet! When I made these a couple of weeks ago, I searched through the archives to make sure, and sure enough, I had not! Shame on me, for these cookies are some of my favorites! The recipe comes from Hershey's, after all!

Amazingly soft and chewy. That crackled sugary outside. Chocolaty, with just a hint of cinnamon. Need I say more?

Chewy Chocolate Cinnamon Cookies

(printable version)

from Hershey's Kitchens

makes about 40 cookies

6 TB butter, softened

2/3 cup packed brown sugar

3 TB plus 1/4 cup white sugar, divided

1 egg

1 tsp baking soda

1/4 cup light corn syrup

1 tsp vanilla

1 1/2 cups flour

1/3 cup cocoa powder

1/4-1/2 tsp cinnamon

Preheat oven to 350. Spray cookie sheet with cooking spray.

Beat butter until creamy. Add brown sugar and 3 TB white sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.

Stir together flour and cocoa; beat into butter mixture. Cover; refrigerate 30 min. or until firm enough to shape. Shape dough into 1 in. balls. Combine 1/4 cup white sugar and cinnamon; roll balls in mixture to coat. Place balls 2 in. apart on prepared cookie sheet.

Bake 8-10 min. or until cookies are set and tops are cracked. Cool slightly; remove to wire rack. Cool completely.

Lemon Shortbread Cookies

On a gorgeous spring day, when the hummingbirds are buzzing at the feeder, the swallows are nesting, flowers are opening and dappled sunshine is lighting your kitchen, what sounds more refreshing than a delicate shortbread cookie infused with the sparkling brightness of lemon?

These buttery rounds lightly straddle the fence between crisp and soft and with the zing of lemon zest, they would perfectly compliment a nice tall glass of iced tea.

Lemon Shortbread Cookies

(printable version)

adapted from The Daily Meal

makes 4 dozen

2/3 cups sugar, plus more for sprinkling

2 TB grated lemon zest

2 cups flour

1 cup cold unsalted butter, cubed

1/2 tsp salt

1/4 tsp baking soda

6 TB heavy cream

1 tsp vanilla

Using a mortar and pestle or a clean spice grinder (or, like me, the thick handle end of the pizza wheel!), grind together the sugar and zest.

In the bowl of a stand mixer fixed with the paddle attachment, combine flour, butter, salt and baking soda and beat on low speed until it resembles cornmeal. Add the lemon sugar, cream and vanilla and beat until just clumped together (do not overmix!).

Divide dough in half and roll each half into a log about 8 in. long. Wrap each log in plastic wrap and refrigerate at least 30 min. or several hours.

Preheat oven to 350. Unwrap log and slice into 1/4 in. thick rounds. Place on cookie sheet about 2 in. apart. Sprinkle with sugar. In between batches, keep remaining dough refrigerated.

Bake 10 min. or until edges are lightly browned. Allow to cool several minutes on sheet, then cool completely on wire rack.

{Soft} Ginger Cookies

These are not gingersnaps.

For the record, gingersnaps, packed full of molasses and ginger though they may be, "snap". These do not. These delicious cookies are spongy and plump.

In fact, the only "snappy" thing about them is their spicy, rich flavor. Now that's snappy.

These remind me of a delectable slice of soft, spongy gingerbread in cookie form.

They would be awesome with a dollop of fresh whipped cream.

Or hot coffee.

Or cold milk.

Or just about anything else.

Soft Ginger Cookies

(printable version)

from Cooks.com

makes about 3 dozen

3 cups flour

1/4 tsp salt

1 1/2 tsp ginger

1 1/2 tsp cinnamon

3/4 cup sugar

3/4 cup butter flavor shortening

3/4 cup molasses

1 egg

1 1/2 tsp baking soda

1/2 cup hot coffee

Preheat oven to 400.

Whisk together flour, salt, ginger and cinnamon in large bowl.

In separate bowl, cream sugar and shortening. Add molasses and egg and mix thoroughly. Incorporate wet ingredients into flour mixture.

Stir baking soda into hot coffee until dissolved. Stir into mixture until combined.

If dough is too sticky, chill 30 min. or until slightly firm.

Drop by spoonfuls onto lightly greased cookie sheet. Bake 8-10 min. or until edges are firm and middles are still slightly wet.  Allow to cool slightly before removing to wire racks to cool completely.

Butterscotch Oatmeal Cookies

Okay, now that I have fulfilled my promise and taken a break from the sweet by posting about French fries (I know, I KNOW! Something healthy soon- I promise!), I can now in good conscience write about these fabulous, irresistible butterscotch oatmeal cookies. Someone in your life (if not you) needs these cookies. If you need help coming up with an excuse, let me know.

I'm sure I can find one for you. Because surely all of these ingredients (except maybe the butterscotch chips- but, note to self! You really should keep those on hand!) are sitting in your pantry right now begging to be made into something yummy...like cookies.

And besides, they are oatmeal cookies! Oatmeal is healthy. The Quaker oat guy says so, I'm sure of it. And if you can't trust him, who can you trust?
Okay? Go make these. You'll be glad you did.

Butterscotch Oatmeal Cookies

(printable version)

adapted from An Edible Mosaic

makes about 2 doz.

1/3 cup butter, room temperature

1/3 cup shortening, room temperature

1 cup lightly packed brown sugar

1 large egg

1 tsp vanilla

1 cup + 2 TB flour

1/2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups rolled oats

1 cup butterscotch chips

Preheat oven to 375.

Cream butter and shortening. Add sugar. Stir in egg and vanilla. In separate bowl, mix flour, cinnamon, soda and salt. Gradually stir dry ingredients into the wet, then mix in oats and chips. If necessary, chill dough 10 to 15 min. in the freezer so it's easy to handle.

Scoop dough by the rounded tablespoon onto cookie sheets about 2 to 3 in. apart. Bake 10 to 12 min. or until light golden brown on the edges, rotating sheet halfway through baking. Centers will look slightly doughy. Cool 5 min. on sheets, then transfer to wire rack to cool completely. Enjoy!

Best Ever Cream Cheese Cookies

I know, I know!! Another recipe for something sweet. I apologize! I promise my next post will be something non-dessert related (note: I did not promise "healthy").
Anyway.
Now that I've apologized for tempting you to gain 5 lbs., allow me to introduce you to adorable, soft, crackly, oh-so-easy Cream Cheese Cookies.

These cookies were born, once again, of my lack of ingredients (and my ingeniously creative mind, of course! ;). I did have one outstanding ingredient, however. Cream cheese. And in my search on Google for cookies containing cream cheese, I stumbled upon this recipe by The Girl Creative. And she was right. These cookies are as good as they look.

Soft and almost creamy on the inside, pretty and crackly on the outside.
Sometimes when I see recipes title "The Best Ever...", it feels like a challenge. "Just try me!" it shouts to me- "See if I'm as good as I say I am!" So I do. And generally, it is. These are. 'Nough said.

Best Ever Cream Cheese Cookies

(printable version)

by The Girl Creative

makes about 2 dozen

1/2 cup butter, room temperature

3 oz. cream cheese, room temperature

1 1/2 cups powdered sugar

1/2 tsp baking powder

1 egg, room temperature

1/2 tsp vanilla

1 3/4 cups flour

Cream butter and cream cheese in mixer about 1 min. Beat in sugar and baking powder. Add egg and vanilla and beat until fluffy. Mix in flour.

Chill 30 min. or until easy to handle.

Preheat oven to 375.

Scoop dough by rounded teaspoons and roll into balls. Dip balls in sugar and place on baking sheet.

Bake about 7 min. or until bottoms are lightly browned.

Variation: You can also rolls this dough out for cut-outs (1/4 in. thick) or simply drop the dough onto the sheet. Cooking time remains the same.

Chocolate Chocolate Peanut Butter Oatmeal Rounds

I am always on the hunt for a new cookie recipe but, when I'm in a hurry or am low on ingredients, I usually fall back on oatmeal cookies. They are delicious, versatile, and a favorite with just about everyone. This time, however, when I consulted my Better Homes and Gardens Cookbook, my eye fell on a recipe called Peanut Butter Oatmeal Rounds. Containing peanut butter, they naturally had my attention. But when I continued reading and spied a Chocolate-Peanut Butter variation, it was love at first sight. I tweaked the recipe a little bit, mainly to include some chopped Hershey's chocolate. What could be better than adding chocolate chunks?

 The combination did not let me down. These cookies are fudgy and full of that chocolate peanut butter flavor, while still retaining the traditional, chewy oatmeal cookie qualities that I love. As usual, the test came when we had our evening Bible study- by the end of the night, the heaping plate of cookies was entirely empty. Score!

Chocolate Chocolate Peanut Butter Oatmeal Rounds

(printable version)

adapted from Better Homes and Gardens "New" Cookbook

makes about 3 doz. cookies

3/4 cup butter, softened

1/2 cup peanut butter

1 cup sugar

1/2 cup packed brown sugar

1 tsp baking powder

1/2 tsp baking soda

2 eggs

1 tsp vanilla

3 oz. melted and cooled baking chocolate (or equivalent in baking cocoa)

1 1/4 cups flour

2 cups rolled oats

2 chopped Hershey bars (or chocolate chips)

Preheat oven to 375.

In large mixing bowl, beat butter and peanut butter until smooth, about 30 sec. Add sugars, baking powder and soda. Beat until combined.

Beat in eggs and vanilla. Stir in chocolate.

Beat in as much of the flour as you can with the mixer; stir in any remaining flour. Stir in oats and chopped chocolate (or chips).

Drop dough by rounded teaspoons onto cookie sheet, about 2 in. apart. Bake about 10 min. or until edges are set.

Cool on wire rack.

Soft & Chewy Vanilla Butter Cookies

The title is Vanilla Butter Cookies, right? Take a moment to look again. Yes, it is, isn't it. So, now that we've established that, you want to know something funny? There's no butter in these cookies. Think I'm fooling? Look at the recipe! HOWEVER...the word "butter" does appear...in the form of butter flavored Crisco. Yup. Cheating, you say? Yes, I know real butter is almost always better, but in these cookies, the Crisco is the best way to achieve that "soft and chewy" feature that is so important (if you are a soft, chewy cookie person like me and not one of those people who like hard, crunchy cookies whose only redeeming purpose is to be dipped in milk, coffee, or cocoa...okay, sorry, I'll get back to the not-in-parentheses part of the post...). Where were we? Oh, yes. Crisco. It's perfect. 

From my first taste of the dough to my first bite of soft, warm cookie it reminded me of something. Sort of like the way chocolate chip cookie dough tastes- before you add the chocolate. When I was a little girl I always tried to sneak a spoonful of cookie dough (yes, we all ate loads of cookie dough and no one ever got sick) before my mom stirred in the chips. 

As much as I love chocolate, I also love the sweetness of the plain dough without the chunky chips to interrupt the smoothness. I've always been tempted to whip up chocolate chip cookies and leave the chocolate out altogether! This dough, though perhaps a bit more buttery, reminded me a lot of what that would be like.

The next time you're craving a simple, mild sweet to go with your glass of milk, I suggest you whip up a batch of these buttery cookies- I promise you'll fall in love with them like we have!

Soft and Chewy Vanilla Butter Cookies

(printable version)

makes about 3 dozen

adapted from Dine and Dish

1 cup butter flavored Crisco

1 cup sugar

1/2 cup brown sugar

2 eggs

1 1/2 TB water

2 tsp vanilla

3 cups flour

1 tsp baking soda

1/2 tsp salt

Preheat oven to 375.

In large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water and vanilla until well mixed.

Add flour, baking soda, and salt to mixing bowl and mix well.

Cover and refrigerate dough for 30 min.

Roll dough into 1 in. balls; slightly flatten and place on cookie sheet.

Bake 7-8 min. or until light brown. Do not overcook- take them out when they still look slightly under cooked. Allow them to cool and firm up on the cookie sheet for a few minutes, then transfer to wire rack.

Source: Dineanddish.net

Reese's Pieces Peanut Butter Cookies

We have established the unrivaled, fabulous pairing of peanut butter and chocolate (at least in my book). But have you discovered the delectable combination of peanut butter and...wait for it...peanut butter???!!

 Redundant you say? Like a bad song that rhymes love with love?? Oh, no, my friend. Perhaps if the combination was ordinary peanut butter (is there such a thing? I think not.) and ordinary peanut butter. But when one of the peanut buttery components begins with the familiar "Reese's" which has always delivered such happy results...you know you must have stuck gold. And you would be correct.

Don't take my word for it! Take the word of the empty plate after our home group Bible study! Take the word of the teenagers who scarfed down at least 4 or 5 a piece! Take the word of my husband, who keeps dipping his hand into the cookie jar, hoping it will be like the widow's flour and oil that never ran out (don't know what I'm talking about? Read 1 Kings 17:1-15! This might be a side note, but that's a great story!)!

Anyway....the point (yes, I am finally arriving at the point) is that the addition of Reese's Pieces to peanut butter cookies is phenomenal! These cookies are soft and chewy and the color, crunch and flavor of the Pieces adds the perfect touch. Okay, you can take my word for it.

Reese's Pieces Peanut Butter Cookies
(printable version)

Originally by The Cook's Illustrated

makes approx. 3 doz.

2 1/2 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup butter, at room temperature

1 cup brown sugar, packed

1 cup white sugar

1 cup peanut butter

2 eggs, at room temperature

2 tsp vanilla

1 cup Reese's Pieces candy

Preheat oven to 350.

Sift flour, baking powder, soda and salt in medium bowl.

Beat butter until creamy. Add sugars, beat until fluffy, about 3 min. with electric mixer. 

Beat in peanut butter, then eggs, one at a time, then vanilla. 

Gently stir in dry ingredients until well incorporated. 

Gently stir in candy.

Roll into fairly large balls (1-1 1/2 in.) and place 2 in. apart on baking sheet. 

Flatten slightly with bottom of a glass. 

Bake 10-12 min. (they will not look fully baked) or until lightly browned on edges, not on top. 

Cool slightly and remove to wire racks to cool completely.

Source: The Culinary Chronicles