Cinnamon Cookies Rolled in Brown Sugar

On the spur of the moment (like six o’clock at night) I decided I needed to bake something sweet.  Something with cinnamon and brown sugar kind of sweet.  While a lot of ideas came to mind, many would take far more time and energy than I wanted to expend so I came up with the perfect solution – cinnamon cookies rolled in brown sugar – yes! score! win!

These cookies are quite popular  in our home right now, and I’m sure if you make a batch, they will be just as popular in yours as well.

Cinnamon Cookies Rolled in Brown Sugar (Recipe adapted from themondaybox.com)

1/2 c. vegetable shortening

1/2 c. margarine

1 egg

1 c. granulated sugar

1 tsp. baking soda

3/4 tsp. baking powder

1 1/2 tsp. ground cinnamon

2 c. all-purpose flour

1 tsp. vanilla extract

1/4 c. brown sugar (set aside)

Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment paper.

In a large bowl, cream shortening, margarine, egg, and granulated sugar together.  Add baking soda, baking powder, cinnamon, and vanilla extract.  Mix in flour one cup at a time until thoroughly combined.  Roll dough into 1” balls – here is a tip, if you want fat cookies roll 2” balls, roll each ball in brown sugar, place on prepared baking sheet, and press dough down with a fork leaving crisscross marks on the top of each cookie.  For 1” balls, bake about 8 minutes, or just until the cookies start to turn a light golden color.  If baking 2” balls, bake about 10 minutes.  Allow cookies to cool slightly before moving them.   Makes about 2 dozen cookies if rolling dough into 1” balls and makes about 1 dozen cookies if rolling dough into into 2”balls.

Have you tried any new cookie recipes lately?  If so, let’s hear about them!

Easy & Irresistible M&M Cookies

 

 

It’s been a while since I’ve made cookies of any kind.  You see, I had this lame theory that if I didn’t make cookies then I wouldn’t eat so many.  A few packages of Nutter Butter’s later and one disproved theory…

I’m sure you don’t mind my lack of willpower.  Especially when I’m sharing pictures and recipes of cookies that you too may decide to make one day soon.

These M&M cookies are very good.  Trust me!

Easy Irresistible M&M Cookies

1/2 c. brown sugar

1/2 c. white sugar

1/2 c. shortening

1/2 c. butter or margarine, softened

2 eggs

1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. vanilla extract

2 1/2 c. all-purpose flour

1 1/2 c. M&M candies

Preheat oven to 325 degrees.

Line two large cookie sheets with parchment paper.

In a large bowl, cream together sugar, shortening, eggs, vanilla, and butter.  Add baking soda, salt, and flour; mix well.  Fold in M&M candies.

Drop by the teaspoon full onto prepared cookie sheets giving them enough space so they won’t bake together.  Bake for 9-10 minutes, don’t over bake.  Cool before transferring from cookie sheet to a baking rack.

Store in airtight container, or freeze in Ziplock bags and pull them from the freezer as needed.

What’s the last cookie you made?  Or bought?

Willard Tour Date 2014 and Buttery Iced Shortbread Melts

I am often asked by my blog readers when the next tour of Willard Asylum for the Insane will be.  Well, mark your calendar folks!  The next public tour of Willard Asylum for the Insane is scheduled for May 17, 2014, 9AM, at Grandview.  Rain or Shine!  If you want a sneak peak of some of the things you might see on this tour than check out my post, A Day at Willard Asylum for the Insane.  The tour is $10.00 per person.

And since it’s been ages since I’ve baked and shared a sweet treat on my blog, I decided to share what my daughter now claims is her favorite cookie recipe – Iced Shortbread Melts.  These cookies earned their name because they are so sweet and tender that they really will melt in your mouth!

Buttery Iced Shortbread Melts

2 sticks of butter, softened

1/2 c. granulated sugar

1/8 tsp. salt

1 tsp. vanilla extract

2 cups all-purpose flour

Preheat oven to 325 degrees.  Line two large cookie sheets with parchment paper.

In a large bowl, add butter, sugar, salt, and vanilla. Cream ingredients together; add flour. Continue to mix ingredients until everything is blended. Form dough into a ball.

Place  dough on a piece of parchment paper that is coated with a light coating of flour. Roll dough out until it is about 1/4” thick. Use more flour if needed. Cut out cookies using a cookie cutter. Place cookies on prepared cookie sheet about 1 1/2” apart. Bake for about 8 minutes. Do not over bake. They will firm up after removing them from the oven. Allow cookies to cool completely on cookie sheet before moving them.

I made a thin batch of buttercream icing and dipped the top of each cookie in the icing.  I used some homemade colored sugar sprinkles to fancy them up.

These cookies would be perfect to serve at a ladies luncheon, bridal shower, or a tea party.

What is the last kind of cookie you made?

That’s The Way The Chocolate Chip Cookie Crumbles

Here I was, all excited that I was (finally) going to share a new cookie recipe I’d found with you, and then… I started looking through my archives and I found that this recipe wasn’t quite as new to me as I had thought it was.  It didn’t take me long to figure out that I had made these chocolate chip cookies before – in 2013, as a matter of fact.

What threw me off?  The first recipe I followed came from the blog An Apple A Day, and the second recipe I followed came from Sally’s Baking Addiction.  I never realized the two recipes were identical –  with the exception that one recipe calls for 1/4 cup more of chocolate chips than the other.

I decided to go ahead with my post because these cookies are definitely worth making. 

And I dare say this is my all-time favorite chocolate chip cookie recipe to date.

Do you have a favorite chocolate chip cookie recipe?  Where did it come from?

Hearty Oatmeal Cookies with Mini White and Dark Chocolate Chips

Of all of the cookies out there I think the oatmeal cookie has to be the healthiest.  I mean really, how can a cookie recipe that calls for 3 cups of oatmeal be bad for you?  Talk about hearty, these cookies are just that.

I got this recipe from That Skinny Chick Can Bake.  (Thanks Liz!) I did make a few minor adjustments to the recipe.  I used margarine instead of butter,  increased the vanilla from one teaspoon to two, and used 1/2 cup of mini dark chocolate chips and 1/2 cup of white chocolate chips instead of the butterscotch chips.  I also added a 1/4 teaspoon of cinnamon to the batter.  I noticed Liz’s cookies appear to have a slightly different texture than mine, but let me tell you this, these cookies are delicious!   I love how the white and dark chocolate chips compliment each other in these cookies. 

Hop over to the blog That Skinny Chick Can Bake to get her original recipe.  And take special notice in what Liz dipped her cookies in.  Oh man!

Simple & Sweet Shortbread Cookies

Somehow, January has nearly slipped right by me.  It wasn’t until today that I realized we will soon be entering the ever so cold month of February, (as if it hasn’t been ever so cold already) and soon Cupid will arrive with his love potion filled arrows.

Last year, in honor of what is suppose to be one of the most romantic days of the year, I made several delicious treats leading up to the big day.  I kicked off the celebration with Strawberry Kiss Cheesecakes.   Then came the Chocoholic Cupcake, the Marshmallow, Peanut Butter, and Cake Truffles, and let’s not forget the Valentine Cream Wafer (Heart) Cookies.  

I decided to start this years celebration off with one of my most favorite cookies ever.  The Simple & Sweet Shortbread Cookie.  These cookies are melt in your mouth perfect.  Butter, sugar, flour, a pinch of salt and a touch of vanilla.  That’s it – so simple, so sweet!

SIMPLE & SWEET SHORTBREAD COOKIES

2 sticks of butter, room temperature

1/2 c. granulated sugar

a pinch of salt

1 tsp. vanilla extract

2 c. all-purpose flour

Powdered sugar for rolling

Line two large cookie sheets with parchment paper.  Preheat oven to 325 degrees.

In a large bowl, add butter, sugar, salt, and vanilla.  Cream ingredients together; add flour.  Continue to mix ingredients until everything is blended.  Form dough into a ball. 

Place a dough on a piece of parchment paper that is coated with a light coating of powdered sugar.  Roll dough out until it is about 1/4” thick. Use more powdered sugar if needed.  Cut out cookies using a cookie cutter.  Place cookies on prepared cookie sheet about 1 1/2” apart.  Bake for about 8 minutes.  Do not over bake.  They will firm up after removing them from the oven.  Allow cookies to cool completely on cookie sheet before moving them.

If you want to spruce your cookies up, roll the edges in a thin butter cream icing and then coat the edges with some colored sugar.   

I couldn’t resist sneaking this cute little (like new) tea cup from Teavana into this picture.  I found it at a local thrift store for 30 cents.  That’s my kind of bargain!

Valentine’s Day doesn’t have to be all about romance.  It can simply be about kindness.  Make a batch of these delicious cookies, pair them with a pretty tea cup or coffee mug, and give them to someone that’s deserving this Valentine’s Day.

I’m planning on sharing my cookies at one of my favorite hangouts – BeBetsy.  Make sure you check out their great site because there is something there for everyone.

Peppermint Meltaway Cookies and Merry Christmas!

My daughter just  introduced me to a cookie that I’ve never had before.  I can’t imagine how this one slipped past me in all the years that I’ve been baking!  This little shortbread cookie has now made it’s way to the top of my “favorites” list .

These cookies have probably garnered their name from the fact that they are so tender and will melt in your mouth.  Yep, one right after another!

We got the recipe from Taste of Home’s website.  If you’d like the recipe to these delicious little gems please follow the link I just provided.

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Happy baking, and Merry Christmas!

Great Cookies For Your Cookie Boxes and Sharing This Holiday Season

Some of you may be scurrying around looking cookie recipes that you can make to help fill your cookie boxes this holiday season.  If so, I’ve got a few suggestions.  All of these cookies are yummy, easy to make, and will give you a nice variety.  There is practically a cookie for every taste here.

Brown Sugar Double Chip Cookies

Hershey’s Peanut Butter Blossoms

Chocolate Cookies

Soft Glazed Pumpkin Sugar Cookies

Old-Fashioned Molasses Cookies

Pecan (or Walnut) Cookies

Do you make cookies to share with your neighbors, family, friends, work, or elsewhere?

Fresh Baked Molasses Cookies

It’s officially fall (in my mind).  We don’t need a confirmed date on the calendar to substantiate that.  Do we?  After all, it is the 3rd of September, the kids are back in school, the morning air is crisp and cool, and I’m looking forward to apple and pumpkin everything.

It’s funny how the changing of our seasons brings about subtle changes in our lives.  Changes that most of us embrace without much thought.  How many times have you opted for a new hair style for the summer months, scoped out a new menu for chilly autumn nights, looked for that perfect winter coat for the coldest months of the year, or decided to take on the challenge of a good spring cleaning of your house? 

With fall (here) I’ve been thinking about change too.  I’ve been thinking of ways to shake up the content on my blog a little. 

I’m not talking about writing politically controversial posts that would ignite a spark or a wildfire.  Although, every once in awhile I’m tempted by to do something like that because I love a good debate, and I like to use that part of my brain that doesn’t get exercised nearly enough.  I know – curse me if you must.

With my thinking cap on,  I have a couple ideas that I’d like to implement here in the future.  If I do, I may even ask for your help in orchestrating some of them.  Are you game?

In the meantime, while I’m working all of that out in my head, let’s get down to business.  Cookie business.

These cookies are the result of me having a craving for molasses cookies.  It’s not like I haven’t made molasses cookies here before – twice actually.  I do fear that these cookies have just moved to the front of the line though.  Probably because there is an ingredient in these that you won’t find in the other two cookies that I’ve made.  Coffee!

This recipe is simple to make.  One bowl actually.  Drop, not roll, too. The flavor is especially good, and I’m really drawn to the texture of this cookie.  One of my other recipes produces a chewier, flatter cookie.  I do like those too, but I think that if both cookies were sitting next to each other on a plate I’d choose this cookie over the other just because of the texture.  I know that’s not true for everyone though, so here is the recipe for my chewier, flatter molasses cookie.

Fresh Baked Molasses Cookies

1 c. sugar

1/2 c. vegetable shortening

1/2 c. molasses

2 small eggs, beaten

1/2 tsp. salt

2 tsp. pumpkin pie spice

1 tsp. baking soda, dissolved in 1/2 c. cold brewed coffee

3 c. all-purpose flour

Course sugar for sprinkling on top

Line two large cookie sheets with parchment paper; grease lightly with non-stick cooking spray

Makes about 2 1/4 dozen cookies

In a large bowl, add all of the ingredients except the flour.  Mix well with electric mixer.  Beat in 1 cup of flour at a time until they are all mixed in thoroughly.  Let dough rest for 15-20 minutes and preheat oven to 350 degrees.  Drop onto prepared cookie sheets using a dining tablespoon.  Sprinkle with course sugar.  Bake for about 8-10 minutes, or slightly firm to the touch.  Cool on cookie trays for several minutes before transferring to baking rack.

What kind of cookie texture do you like?  Does it depend on the type of cookie, or is it across the board?

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Brown Sugar Double Chip Cookies

The Lemon Iced Shortbread Cookie Bars that I made earlier this week are officially gone.  And to be honest, they have been for a while now.  They never made it to the freezer if that tells you anything.  So, my question to you is this; what is a house without cookies in it?  I’d say boring, while you are probably saying healthy.

As I was about to embark on another one of my cookie making adventures I realized that I was nearly out of granulated sugar.  Oh no…  Oh yes!  But have no fear, after you try this recipe you will understand why it really doesn’t matter if you have granulated sugar on hand or not.   It’s brown sugar that makes these cookies shine!

Brown Sugar Double Chip Cookies

1/2 c. margarine, softened

2/3 c. brown sugar

1 large egg

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

2 tsp. vanilla extract

1 1/2 c. all-purpose flour

2 tbsp. heavy cream, or milk

1/2 c. semi-sweet chocolate chips

1/4 c. butterscotch chips

Preheat oven to 325 degrees.  Line two large cookie sheets with parchment paper.  Makes about 2 dozen cookies.

In a large bowl, cream together margarine, egg, and brown sugar.  Add baking soda, baking powder, salt, and vanilla extract; mix thoroughly.  Add flour and heavy cream and beat until all ingredients are combined.  Fold in chips.

Using a dining teaspoon, drop dough onto cookie sheets about 2 inches apart.  Bake for 7-8 minutes until outside of cookie starts to turn light golden colored.  The middle of the cookie may look slightly undercooked but it will firm up.  Cool completely on the cookie sheets before transferring to storage container or baking rack.  *Storing these in an airtight container makes them extra soft and chewy.

I love the butterscotch and brown sugar flavors combined with the semi-sweet chocolate chips in these cookies.  I think that sometimes butterscotch chips can overpower the flavor of a cookie but they don’t in this recipe. 

What kind of chips do you prefer in your cookies?  Chocolate, white chocolate, peanut butter, butterscotch, cinnamon?

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