Tag Archives: Cookies

Moon Pie Cookies

Dessert, ,

Moon-Pie-Cookies

 

 

Ingredients:
Cookies:
1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 Cup Evaporated Milk
1 teaspoon Vanilla Extract
2 Cups Flour
1/2 teaspoon Salt
1/2 Cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
Filling:
1/2 Cup Butter, softened
1 Cup Powdered Sugar
1/2 teaspoon Vanilla Extract
1 Cup Marshmallow Creme

 

Preheat oven to 400°F and lightly grease two cookie sheets.

Cream together butter and sugar in a large bowl.  Mix in egg, evaporated milk and vanilla.  In a separate bowl, combine flour, salt, cocoa powder, baking soda and baking powder.  Slowly add flour mixture until combined.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, leaving 3 inches between them.  Bake until firm to the touch, about 6-8 minutes.  Cool on racks.

Make the filling  by mixing together butter, powdered sugar, vanilla and marshmallow creme until smooth.

Spread a spoonful of filling onto the flat side of the cookie and top with another cookie.

Gluten Free Chocolate Chip Oatmeal Cookies

Dessert, , ,

GF-Choco-Oat-Cookies

 This is a delicious gluten free oatmeal cookie!

 

Ingredients:
4 1/2 Cups Gluten Free Oats, divided
2 Tablespoons Cornstarch
1 1/2 teaspoons Cinnamon
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Sticks Unsalted Butter, softened
3/4 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
1 1/2 Cups Semisweet Chocolate Chips

 

Preheat oven to 350°F.  Lightly grease 2 cookie sheets.

Blend 1 1/2 Cups oats in a blender until they are a fine powder.  Whisk together in a bowl with cornstarch, cinnamon, baking powder and salt.

Mix together butter, brown sugar and sugar with an electric mixer until fluffy.  Mix in eggs and vanilla.  Slowly mix in oat mixture until fully combined.

Stir in chocolate chips and remaining oats.

Drop 2 Tablespoons dough about 2 inches apart on prepared cookie sheets.

Bake until light brown at edges, about 15-18 minutes.  Rotate cookie sheets half way through baking.  Cool on racks.

 

Yield: about 3 dozen cookies

-Recipe slightly adapted from MarthaStewart.com-

Peppermint Candy Cane Cookies

Dessert, ,

Peppermint-Candy-Cane-Cooki

Peppermint Candy Cane Cookies are a delicious Christmas treat!

 

Ingredients:
2 Sticks Butter, room temp
3/4 Cup Powdered Sugar
1 teaspoon Peppermint Extract
2 Egg Yolks
1 teaspoon Vanilla Extract
2 1/2 Cups Flour
1/2 teaspoon Kosher Salt
Red Food Color

 

Cream together butter and sugar with an electric mixer.  Beat in peppermint, egg yolks and vanilla.  Mix in flour until just combined.

Remove half of the dough and wrap in plastic wrap.

Mix in red food color to the remaining dough until the dough is very red.  Wrap red dough in plastic wrap.

Refrigerate the white and red dough for 1 hour.

Roll out 1 Tablespoon of white dough and 1 Tablespoon of red dough into 6 inch ropes.  Pinch the two ropes together at one end, twist together and bend into a candy cane shape.  Place on a lightly greased baking sheet. Repeat with remaining dough.  Chill for 15 minutes.

Bake until lightly browned, about 20 minutes.  Cool on racks.

Yield: 2-3 Dozen depending on size

 

Blueberry Muffin Top Cookies

Dessert, , ,

Blueberry-Muffin-Cookies

This is a great mixture of muffin and cookie.  The yogurt gives these Blueberry Muffin Top Cookies a nice tangy taste that goes well with the blueberries.

 

Ingredients:
1 Cup Sugar
1 1/2 Cups Plain Greek Yogurt
1 Egg
1 teaspoon Vanilla
2 Cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 Cup Fresh or Frozen Blueberries

 

Preheat oven to 375°.  Lightly grease two baking sheets with nonstick spray or butter.

Combine sugar and yogurt together in a large bowl.  Mix in egg and vanilla.

Stir together flour, baking powder and salt in a small bowl.  Add flour mixture to the large bowl.  Mix until combined.

Carefully fold in the blueberries.

Drop tablespoons of dough onto the baking sheets about 2 inches apart.  Bake until the cookies just start to brown, about 10 minutes.

Let cool a couple minutes on the baking sheets before transferring to cooling racks.

 

Yield: about 40 cookies

-Recipe from La Fuji Mama-

Soft Pumpkin Cookies

Dessert, ,

 

The deliciousness of fall is in full swing!

 

Ingredients:
2 1/2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Kosher Salt
1 1/2 Cups Sugar
1/2 Cup Butter, softened
1 Cup Pumpkin Puree
1 Egg
1 teaspoon Vanilla Extract
Glaze:
2 Cups Powdered Sugar, sifted
3 Tablespoons Milk
1 Tablespoon Melted Butter
1 teaspoon Vanilla Extract

 

Preheat oven to 350°F and lightly grease 2 baking sheets.

Whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a bowl.

In the bowl of an electric mixer, combine sugar and butter until fully blended.  Mix in pumpkin, egg and vanilla.

Slowly add the flour mixture while mixing until just combined.

Drop dough by rounded tablespoon onto baking sheets  Bake until edges start to brown, about 15-18 minutes.

Prepare the glaze while the cookies are baking by stirring together all glaze ingredients in a bowl until smooth.  Add additional milk as needed to make a smooth glaze that will drizzle easily.

Let cookies rest on baking sheets for 2 minutes before transferring to cooling racks.  Drizzle the glaze over the cookies.

 

Yield: about 36 Cookies

-Recipe from Very Best Baking-

Peanut Butter and Dark Chocolate Biscotti

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Peanut Butter and Dark Chocolate Biscotti is a super delicious and crunchy treat that goes great with coffee.  We sure drink a lot of coffee in our house!  These Peanut Butter and Dark Chocolate Biscotti have just the right amount of delicious!

 

Ingredients:
10 Tablespoons Unsalted Butter
2 1/2 Cups All Purpose Flour
2 3/4 teaspoons Baking Powder
1/2 teaspoon Salt
3 Large Eggs
1 1/4 Cups Sugar
2 teaspoons Vanilla Extract
1/2 Cup Creamy Peanut Butter, room temp
1 1/4 Cups Dry Roasted Peanuts
1 1/4 Cups Dark Chocolate Chips

 

Preheat oven to 350°F.  Line 2 large baking sheets with foil or parchment paper.

Melt butter over medium heat in a small saucepan until browned and smells nutty, about 5 minutes.

Whisk together flour, baking powder and salt together in a medium size bowl.

Beat eggs in a large bowl until light yellow, about 2 minutes.  While mixing, add sugar then butter and vanilla.  Mix until combined.  Mix in peanut butter until evenly combined.

Add the flour mixture in 2 additions, mixing to combine.  Stir in peanuts and chocolate.

Divide the dough in thirds and shape into 15 inch by 2 inch logs on the baking sheets.  Bake until set and browned around the edges, about 25-30 minutes.  Rotate baking sheets halfway through baking.  Remove from oven and let rest 10 minutes on the baking sheets.

Cut into 1/2 inch strips at a 45 degree angle.  Place the strips cut side down on the baking sheets.  Bake for 8 minutes, flip them and bake an additional 8 minutes.  Cool on baking sheets.

 

 

Yield: about 5 dozen Biscotti

-Recipe slightly adapted from Food Network-