The Cookie, and Cookies of the Month

Thinking up a title for this new cookie recipe was extremely difficult.  This recipe came about only because I found some adorable little pumpkin and autumn sprinkles and some mini dark chocolate chips at a local Amish market where nearly everything is packaged bulk and sold by the pound.  It’s so much fun strolling the isles of this store and deciding what baking ingredients I need (or want).

So, with only these two simple ingredients in front of me I went to work and created what is now my new favorite cookie. 

A little of this and a little of that, and…

I’m pleased to introduce you to The Cookie.

These cookies are soft.  And they are even softer if they are stored in an airtight container overnight.  The flavor of these cookies is best described as a cross between a scrumptious sugar cookie and a great chocolate chip cookie – all morphed into one. 

The Cookie

1/2 c. margarine, softened

1 egg

3/4 c. granulated sugar

1/4 c. sour cream

2 tsp. vanilla extract

2 tsp. cornstarch

1 tsp. baking soda

1/4 tsp. salt

1 3/4 c. all-purpose flour

4 tbsp. sprinkles

1/4 c. plus 1 tbsp. mini dark chocolate chips

Preheat oven to 350 degrees.  Line two large cookie sheets with parchment paper.  Makes about 1 1/2 dozen cookies.

In a large bowl, cream margarine, egg, sugar,  vanilla, and sour cream together.  Add cornstarch, baking soda, salt, and flour; mix thoroughly.  Fold in sprinkles and chocolate chips.  Refrigerate dough 30 minutes before baking.

Using a dining sized teaspoon scoop onto prepared cookie sheets.   Bake for 8 minutes, or until lightly golden.  Do not over bake.  The cookies will firm up once they are removed from the oven.  Allow to cool completely before removing from cookie sheets.

Store in airtight container under lock and key!

Last year at this time, I shared a post each month (from September to December) where I featured a delicious new cookie recipe.  If you’re already thinking ahead to the holidays (are you?) then be sure to check out these great recipes, and don’t forget to bookmark or pin this post for future reference too! 

September – Walnut & Chocolate Cappuccino Chunk

October – Shortbread Sprinkles

November – Chocolate Chip Shortbread Bars

December – Kahlua Chocolate Shortbread Bars

Happy Baking!

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December’s Cookie of the Month

December tends to be  busy month for most people.  There is   shopping, gift wrapping, baking, and celebrating to do, among other things.

With a hectic month like this, and since I’ve been on a shortbread cookie kick lately, I decided to share a simple recipe with you to finish off  The Joy of Caking’s Cookie of the Month series.

These cookies are melt in your mouth delicious and will pair well with a fresh cup of coffee.  In other words, you might resort to making these just for a little self-indulgence.

Kahlua Chocolate Shortbread Bars

1/2 c. margarine, softened

1/2 c. butter, softened

1/2 c.  granulated sugar

1/4 c. semi-sweet chocolate chips, melt

1/3 c. baking cocoa

1 tsp. vanilla extract

2 tbsp. Kahlua

1/4 tsp. salt

2 – 2 1/4 c. all-purpose flour

Preheat oven to 325 degrees.

Line a cookie sheet with parchment paper.

In a large bowl, with electric mixer, beat margarine, butter, sugar, melted chocolate chips, and baking cocoa.

Add vanilla, Kahlua, salt, and flour; mix completely.

Spread dough out onto prepared cookie sheet shaping into a rectangle (about 1/4”) thick.

Bake for approximately 20 minutes, or until toothpick comes clean when inserted into center.

Allow cookies to cool completely and drizzle melted chocolate on top to finish them off!

I hope you enjoyed The Joy of Caking’s Cookie of the Month series.  If you didn’t happen to catch all the recipes you can find them below.

September’s Cookie of the Month – Walnut & Cappuccino Chunk.

October’s Cookie of the Month – Shortbread Sprinkles.

 

November’s Cookie of the Month –  Chocolate Chip Shortbread.

 

Chocolate Chip Shortbread Bars

Yea, it’s finally time to unveil November’s Cookie of the Month! These Chocolate Chip Shortbread Bars are so tasty that I can promise you that they won’t last long in your house. 

What makes them even better is that they only require a few common ingredients that just about everyone should have on hand, and they are so quick and easy to make.  How can  you beat that?

Follow along, because at the end of this post I’m going to show you a way to jazz these cookies up a little.  If you are like me and you are a peanut butter fanatic you won’t want to miss it.

Chocolate Chip Shortbread Bars

1 c. margarine, softened

1/2 c. granulated sugar

3 tsp. pure vanilla extract

2 1/4 c. all-purpose flour

3/4 c. mini  semi-sweet chocolate chips

Preheat oven to 325 degrees.

In a large bowl, add margarine, sugar, and vanilla; beat with electric mixer until blended.  Add flour, and beat until crumbly;  fold in chocolate chips.

Spread dough onto an 12” x 8” ungreased cookie sheet; press down to about 1/4” thick. 

Bake for 20 – 25 minutes, until edges are light brown and center is set.  

While still warm, make the bars by cutting into desired strips. 

Makes about 1.5 dozen.

As for the jazzing up, I made a peanut butter glaze that I piped on top of half of the batch of bars after they cooled down a bit.

For the glaze, mix 1 heaping tablespoon of peanut butter, 1/8 tsp. of pure vanilla extract, and 1/4 c. powdered sugar together.  Add a drop of milk, a little at a time, until you get the desired consistency you are looking for. 

These cookies are great with or without the glaze, and I’m certain I will be adding them to my holiday cookie gift boxes this year.

If someone were to make you a box of cookies, what kind would you want them to be?

 

 

 

October’s Cookie of the Month

Last month I started something new here at TJOC.  I decided to make a new cookie each month from September thru December.  I’m hoping that these new cookie recipes will inspire you to bake, and share them over the holidays.

So here is the unveiling of this month’s cookie…

If you’re a shortbread cookie fan than you are so much in luck.  This recipe is probably one of the simplest you’re going to find.  No eggs involved either.  I chose orange sprinkles because Halloween is this month, but  you can use any color of sprinkles that you want.  Red and/or green sprinkles look great on Christmas cookie trays.

Shortbread Sprinkles

1 c. butter, room temperature

3/4 c. powder sugar

2 tsp. vanilla extract

1 dash of salt

1/2 tsp. baking powder

2 c. all-purpose flour

1/2 c. sprinkles for batter, and more for sprinkling on top of cookies

Line a large cookie sheet with parchment paper.  Preheat oven to 325 degrees.

In a large bowl, mix butter, sugar, vanilla, salt, and baking powder.  Stir in flour and mix completely.  Fold in sprinkles.

Put dough into a pastry bag, or an Easy Accent Decorator from Pampered Chef which is what I used, and pipe dough onto the prepared cookie sheet.  Generously sprinkle more sprinkles on top of the cookies prior to baking.

Bake for about 10 minutes, or until cookies are firm.  Remove  from oven and cool on cookie sheet.

Makes about 3 dozen (2 1/2” in diameter) cookies.

These cookie  are delicious and fancy looking.  Who would have ever guessed they are this easy to make?

Did you miss September’s Cookie of the Month?  CLICK HERE!

Happy Baking!