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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Independence Day, Simply Vanilla Ice Cream, and More

Tomorrow is Independence Day, and at this point, I have no idea how we will celebrate it.  I’m not usually a big plan in advance kind of girl.  I’d much rather act on spontaneity.  Last minute barbeques, campfires, a trip to the lake, and road trips are so much for fun when they aren’t over-thought. 

Regardless of what we might decide to do on the 4th, I am sure of one thing, we will need to eat.    I’m thinking that this Bacon, Ranch, and Onion Dip will get the party started.  I’ve made this before, but it’s worth mentioning again, especially since I just made a bowl of it.

And then there are those fat slices of my Sinful Midnight Cake resting peacefully in the freezer; right next to a quart of this Simply Vanilla Ice Cream that I made.  So, I’ve got an appetizer and dessert covered.  Hey, it’s a start!

This ice cream requires no cooking or eggs.  And it’s delicious!  I found it in a booklet that came with my Crofton ice cream maker.

Simply Vanilla Ice Cream

2 c. heavy cream

1 c. whole milk (I use skim)

3/4 c. sugar

1 tsp. vanilla extract

In a large bowl, mix milk, cream, sugar and vanilla.  Stir until sugar has dissolved.  Follow the instructions that came with your ice cream maker.

Do you have plans made to celebrate Independence Day? Or are you like me, flying by the seat of your pants?

Happy Fourth of July!!!

FV

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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…

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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.

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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.

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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!