Tag Archives: cookies

Peanut Butter M&M Cookies

6 Jun

I was a baking fool today.  I made an awesome Summer Strawberry Cake and baked a big batch of cookies.  My boyfriend takes his lunch to work, so I try to add homemade goodies to his lunch box as often as I can.  At the grocery store today, we picked up a big bag of M&M’s that were destined to join a batch of peanut butter cookie dough.  I just adapted a standard peanut butter cookie recipe from allrecipes.com, and added M&M’s.  I used Crisco butter flavored shortening, because I had it, and I didn’t have any butter at room temperature when I wanted to make these, but feel free to use butter, or a combination of butter and shortening.

What You’ll Need:

  • 1 cup shortening (or butter)
  • 1 cup creamy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 bag of M&M’s (I used a 14 oz bag)

Method:

  1. Cream together shortening, peanut butter and sugars in your stand mixer. Add eggs and mix until incorporated.
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add flour mixture to the creamed butter in 3 batches.
  3. Stir in (by hand) the M&M’s.  If you use your mixer to do this, you’ll break up the M&M’s into a hot mess.
  4. Roll into 1 inch balls and put on baking sheets. Flatten each ball slightly with the palm of your hand. Bake in a preheated 350 degree oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
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Snickerdoodles (sans cream of tartar)

30 May

Snickerdoodles = (Sugar cookies + Cinnamon) = Amazing.   Yesterday I came across a blog I’ve never read before, and I saw a post for Snickerdoodles, which I LOVE.  They’re sooo easy and so delicious.  They might even be my favorite cookie of all time.  So, why haven’t I baked these in a while?  I don’t know, but I knew I had to get on it.  I never make them with cream of tartar.  I don’t even know why that’s an ingredient in these cookies, but I don’t care.  I like my cookies crisp, and this recipe from Martha Stewart delivers.  The more you press them down, the crispier they’ll be, if you like a chewier/softer cookie, don’t press them down at all.

Martha Stewart’s Snickerdoodles (Makes 4 dozen)

What You’ll Need:

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder (NOT soda)
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup pure vegetable shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • Cinnamon/Sugar Mixture: 2 teaspoons ground cinnamon, 2 tablespoons sugar (plus more if needed)

Method:

  1. Preheat the oven to 350 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
  2. Sift together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
  3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. (They won’t last that long.)

Snowflake Sugar Cookies

14 Dec

I love to bake things that are not only delicious, but are aesthetically pleasing.  These cookies are so beautiful, and who else do I have to thank but Paula Deen?  I just love her, and I find myself going back to her recipes more than any other TV Chef.  I think it’s because we’re both from the south, and even though I’m not typically southern, I certainly appreciate her love of butter and bacon!  (P.S. I make a Chocolate Chip Bacon Cookie, let me know if you’re interested in that recipe.)

Anyway, a few years ago, this cookie was featured in the series of recipes called “The Twelve Days of Cookies,” hosted by Food Network.  I knew I had to make these the moment I saw them.  They’re buttery, almondy (that’s not a word, but oh well), and just gorgeous.  Paula’s secret ingredient to making these sugar cookies a little extra special, is almond extract.

I will say, that these cookies can be a little pricey to make, initially.  When I made these three years ago, I didn’t have a snowflake cookie cutter.  Surprisingly, it is hard to find a pretty snowflake cookie cutter.  The one I ended up with was eight dollars, for ONE cookie cutter.  The dragees are also a little pricey, at around eleven dollars for a jar (You might be able to find them cheaper, but there was only one brand available where I shop.  You can find them with the specialty spices/sprinkles).   The good news is, they last forever.  You don’t need a lot of them.  As a bonus, this year I stocked up, because I found a bunch marked down to three dollars.  The meringue powder costs another five dollars or so.   I’m not trying to discourage anyone from making these cookies.  Just know, that if you make your grocery list, be prepared to spend a little more than you usually would for cookies.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Edible Paint Icing, recipe follows

Garnish: silver dragees, sugar pearls, sparkling sugar

Directions

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.

In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.

Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment paper.  On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.

Edible Paint Icing:

  • 1/4 cup cold water
  • 3 tablespoons meringue powder
  • 2 cups confectioners’ sugar
  • Food coloring, optional

In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately.

Yield: 1 1/2 cups

Oatmeal Chocolate Chip Pecan Cookies (Santa’s Cookies)

14 Dec

Christmas is my favorite holiday.  Before working in retail, I thought everyone loved this time of year.  Unfortunately, there are a lot of scrooges out there.  However, the one thing a scrooge won’t refuse, is a delicious Christmas cookie.  This could very well be the cookie to bring some Christmas cheer to the scrooge in your life.

This cookie recipe is a family recipe.  We make it every year at Christmas, we called them Santa’s Cookies when I was a kid.  My sisters and I left 3 or 4 of these bad boys out for Santa with a tall glass of milk, along with a plate of oats for his reindeer.  You know what?  We always got awesome presents.

So, enjoy this cookie with a tall glass of milk.  And don’t forget to leave a few out for Santa on Christmas Eve.

Ingredients:

  • 1 stick of butter (softened)
  • 2/3 cup of brown sugar
  • 2/3 cup of granulated sugar
  • 1 tsp vanilla
  • 1 1/8 Cups flour
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 2 cups oatmeal
  • 6 oz (half a bag) semisweet chocolate chips
  • 1 Cup of pecans

Preheat oven to 375 degrees

Cream butter with both brown and white sugar, and mix 1 egg. Add 1 tsp. vanilla, mix well.  In a separate bowl, sift 1-1/8 cup flour, 1/8 tsp. salt & 1 tsp soda & add to wet mixture, in batches.  By hand, add oatmeal, chocolate chips and pecans.  You will need to mix the last three ingredients by hand, because the dough will be thick.  You wouldn’t want to overwork your mixer, or break your favorite wooden spoon.

Roll about tablespoon sized cookie dough balls in your hands, and place on an ungreased cookie sheet.

Bake for approximately 13 minutes.