Nutella Cookies

Taken from sammyw.wordpress.com

Makes 2 dozen

1 stick unsalted butter

3/4 cup peanut butter

1/2 cup brown sugar

1/2 cup sugar

3/4 t baking soda

1/2 teaspoon kosher salt

1 egg

1/2 t vanilla extract

1 3/4 cups flour

1/4 cup Nutella

Preheat oven to 350. Cream butter, peanut butter, sugars, salt, soda, egg, and vanilla. Mix until well blended. Stir in flour until dough is crumbly. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes). Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

Iced Pumpkin Cookies

Jack ate these faster than noodles.

Makes 32 Cookies

1 c raisins
boiling water
2/3 c unsalted butter
1 1/3 c sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/4 c molasses
1/2 c oil
1 c pumpkin
1 1/2 tsp vanilla
4 c flour

Pour boiling water over raisins.  Let sit for a few minutes, then drain and cool.
Cream butter with sugar, soda, and spices through salt until fluffy.  Beat in molasses and oil.  Then beat in pumpkin and vanilla.  Stir in flour and raisins.  Using a 2 tablespoon cookie scoop, drop balls on baking sheets.  Bake at 350F for 11 to 12 minutes.  Remove from cookie sheets and cool completely on cooling racks.

2 c powdered sugar
1 tsp cinnamon
1 tsp vanilla
2 T butter
1 T milk

Beat together, using more milk or sugar to make a spreadable frosting.  Frost.

Oatmeal Sandwiches

Modified from Martha Stewart Oatmeal Cream Pies

Makes 18 Sandwiches

• Cookie Ingredients
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 teaspoon cinnamon
• 1 cup unsalted butter
• 3/4 cup dark-brown sugar
• 1/2 cup sugar
• 1 T molasses
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cups flour
• 1 1/2 cups rolled oats
• 1/2 cup raisins

Cream salt, powder, soda, cinnamon, butter, and sugars until fluffy.  Beat in molasses, eggs one at a time, and vanilla.  Stir in flour, oats, and raisins.  Scoop 2 tablespoons of dough on prepared sheets.  Bake 11 minutes at 350F.  These will spread a lot.  Cool on racks.

Filling

3 T gelatin

1 1/2 c cool water, divided

3 c sugar

1/4 c corn syrup

1/4 tsp salt

1 tsp vanilla

1/4 tsp almond extract

In a mixing bowl, combine 3/4 c water with gelatin.  Let sit for 5 minutes.  Meanwhile combine remaining water, sugar, syrup, and salt in a medium sized saucepan.  Heat until soft ball stage.  Using a mixer whisk attachment, beating on low speed, pour hot syrup mixture in a steady stream.  Raise speed to high and beat until fluffy and cool.  Beat in vanilla and almond extract.  Using a greased spoon, scoop two tablespoons onto cookies and sandwich together.

Wrap individually and freeze if you don't eat them all right away.  They're good frozen too.

You will have lots leftover.  I poured the extra in a greased 9" square pan.  Will use for marshmallows, later.

Post Egg Hunt Magic Bars

Makes a 9x13 Pan

Preheat oven to 350F
Place 1 stick butter in a 9x13 dish.
Stick the dish in the oven until butter melts.
Stir in 2 c graham cracker crumbs and flatten.
In a separate bowl, mix 5 cups of chocolate, nuts, and coconut with ratios of your choice.  (I used 1 c M&Ms, 1 c chopped chocolate eggs, 1 c chopped peanut butter cups, 1 c white chips, and 1 c coconut.)
Spread all but 1/2 c of mixture over graham crackers.
Drizzle over 1 can sweetened condensed milk.
Sprinkle last bit of mix over top.
Press down on gently with palms.
Bake 25 minutes.

Homemade Oreos

Adapted from MyBakingAddiction

Next time, I might make a double batch of the cookie dough because I had way too much filling.  I used the extra filling with graham crackers.  Whatever you do, you have to use the filling right away.

I refuse to use Crisco or any other form of shortening.  So I came up with this filling recipe.  It has a very similar texture store bought.

Makes 24 Cookies

Cookie Dough
10 T unsalted butter

Charlie's reaction, "Wow!  These are my favorite thing ever!"

1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c sugar
1 large egg
1 tsp vanilla
1/2 c cocoa powder
1 1/4 c flour


Using a mixer, cream butter, soda, powder, salt and sugar until light and fluffy on medium-high speed.  Beat in egg and vanilla.  With mixer on low, stir in cocoa powder, then flour.  Using rounded teaspoons of dough, roll in balls and place on baking sheets.  Bake 9 minutes at 350F.


Filling
10 T unsalted butter
pinch of salt
1 tsp vanilla
2 1/2 c powdered sugar
2 T cold water
1 1/4 tsp gelatin


Place 2 T water in a small metal measuring cup.  Sprinkle gelatin over and let sit 5 minutes.  Beat butter, salt, vanilla, and powdered sugar until light and fluffy.  If it is too dry, add a little more butter.  Place the measuring cup on a stove burner, gently stirring until the gelatin just melts.  Remove from heat and let the mixture cool back to room temp.  With mixer running, slowly pour gelatin into butter mixture.  Put in a piping bag and squeeze onto cookies, immediately sandwiching together.  

Sugar Cookies

Charlie and Jack helped make these, today.  
They serenaded me with Jack singing, "Hosanna!"
and Charlie singing, "When I take my bath, I think of you, Lord."
They were rehearsing for their upcoming church performance.

These are soft in the centers and crisp on the outside.

Makes 24 Cookies

1 c unsalted butter
1/2 c powdered sugar
1/2 c granulated sugar
1 tsp cream of tartar
1 tsp baking powder
1/2 tsp salt
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 c flour
additional sugar for rolling

Cream butter, sugars, tartar, powder, and salt until fluffy.  Beat in vanilla, almond extract, and egg.  Stir in flour.  Shape into balls using a 1 1/2" cookie scoop.  Roll in sugar.  Bake for 11 minutes at 350F.

Jumbo Breakfast Cookies

I adapted this from a "Skinny Jean Cookie" recipe.
My intention is to fill in Jack and Mike's jeans with this version.

I have used Bob's Red Mill old country style and IKEA papaya muesli.  Both work well.

Makes 12

18 oz or 5 cups muesli
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 c whole wheat flour
2 T corn starch
1 1/3 c packed brown sugar
1/2 c canola oil
1/2 c orange juice
1 T vanilla

Mix all dry ingredients.  Mix all wet ingredients.  Mix wet with dry.  Form into 12 flattened balls on cookie sheets, jumbo muffin tins, or muffin top tins.  Bake 17 to 20 minutes at 350F.  Cool on pans.

S'mores Bars II

I will now always have a box of graham crackers,
a bag of marshmallows, a bag of chips, and a can
of sweetened condensed milk in the pantry.

Makes 18 squares.

Place enough graham crackers to cover the bottom of a 9" x 13" pan.  Toast crackers in the oven at 400F for 8 minutes.

While the crackers are in the oven, mix 1 can sweetened condensed milk with 12 oz. semi sweet chocolate chips in a microwave safe dish.  Microwave 2 minutes at 50% power.  Stir to combine.

Top graham crackers with half of a 16 oz. bag mini marshmallows.  Bake another 4 minutes or until the marshmallows start to get puffy.

Spread melted chocolate mixture over the top of marshmallows.  Sprinkle another quarter of the bag of marshmallows on top of the chocolate.  Broil until the marshmallows start to brown.  Smear them slightly using a spatula.

These are actually I think better the second day after sitting in the fridge.

White Chocolate Butterscotchers

I made these for Rob who loves all things
 white chocolate and butterscotch.

These are slightly crisp on the outside and soft in the centers.

Makes 30 Cookies

3/4 c butter
1 1/4 c packed dark brown sugar
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 T vanilla
2 1/2 c flour
12 oz white chocolate chips

With mixer on medium-high and paddle attachment, cream butter, sugar, soda and salt until fluffy.  Beat in eggs one at a time.  Beat in vanilla scraping bowl as needed.  Stir in flour and chips.  Using a 1 1/2" cookie scoop, place level spoonfuls flat side down on cookie sheet.  Bake 12 minutes at 350F, rotating pans half way through.  Tap pan on counter with a few minutes left and once again when you remove them from the oven.

Molasses Cookies

Makes 38

1 c unsalted butter
2/3 c light brown sugar
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1 egg, divided
1/2 c molasses
3 c flour
1 c powdered sugar
1 T lemon juice

Cream butter with brown sugar, salt, soda, cinnamon, and ginger to fluffy.  Beat in egg yolk.  Beat in molasses.  Fold in flour.  Using a 1 1/2" scoop smash level spoon fulls into scoop and drop flat side down on cookie sheets.  Flatten tops with your palm.  Whisk egg white with powdered sugar.  Beat with a whisk until it gets fluffy and holds streaks.  Beat in lemon juice.  Cover tops of cookies with egg white mixture.  Bake 15 minutes at 325F.  Cool on cooling racks.

Chocolate Peanut Butter Cookies

Makes 36 Cookies

1/4 c unsalted butter
3/4 c creamy peanut butter
2 tsp baking soda
3/4 tsp salt
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
2 c chopped Dove chocolates

Cream butter with peanut butter.  Beat in sugars, salt, and soda.  Beat in eggs, one at a time, then vanilla.  Stir in flour and chips.  Using a 1 1/2" cookie scoop, smash, flatten, and level dough in scoop.  Place dough balls, flat side down on baking sheets.  Bake 8 minutes at 350F.  Take cookie sheets out and flatten dough balls slightly.  Place in the oven for another 3 minutes or until slightly browned.

Lemon Sugar Cookies

We first tasted a cookie like this at Apples Bakery in Peoria.
This is a close competitor.

Makes 28 Cookies

Dough
1 c unsalted butter
1 c sugar
1 tsp cream of tartar
1 tsp citric acid
1/2 tsp baking soda
1/4 tsp salt
zest from 2 lemons
1 large egg
1 T lemon juice
1 tsp almond extract
3 c flour

Icing
3 c powdered sugar
3 T lemon juice
1 T corn syrup
1/4 tsp almond extract

Cream butter with sugar, tartar, acid, soda, and salt.  Beat in zest.  Beat in egg, juice, and extract.  Stir in flour.  Using a 1 1/2" cookie scoop, gather dough on scoop pressing to flatten and level.  Place on cookie sheets with rounded sides up, flattening tops slightly.  Bake for 11 minutes at 350F rotating pans half way through.  Cool.

Mix icing ingredients, adding juice or sugar to proper consistency.  Pour over cookie tops.

Coconut Caramel Bars

These are like the Girl Scout Samoas only about 10 times better.

Makes a 9" x 13" Pan

1 can sweetened condensed milk
3 c sweetened flaked coconut
1/2 stick unsweetened butter
1 1/2 c brown sugar
1/2 tsp salt
1/2 tsp baking powder
2 tsp vanilla
1 large egg
1 1/4 c a.p. flour
1 c semi sweet chocolate chips

Taking paper off the can, boil can of sweetened condensed milk in water for 3 hours.  Cool in pan.

Toast coconut in oven at 325F, stirring frequently until brown.  Cool on pan.

Using a mixer, beat butter and brown sugar with salt and powder to fluffy.  Add vanilla and egg, beating again.  With mixer on low, add 2 1/2 cups of the coconut, then all the flour.

Press in a 9"x13" baking pan.  Bake 15 minutes at 350F.  Remove from oven and pour sweetened condensed milk on top.  Gently spread caramel with a spatula as to not disturb the cookie layer.  Bake another 12 minutes.  Remove and immediately sprinkle chips on top.  Wait until chips have melted and spread.  Sprinkle with remaining 1/2 cup coconut.

Raisin Pockets

I added red food coloring and shaped these as hearts for Valentines Day.
Charlie suggested we make these at Easter too.

Makes 24

1 orange (used 3 Mandarin)
1 lemon
15 oz raisins (used golden to color)
2/3 c brown sugar

2 sticks unsalted butter
1 c sugar
1 T baking powder
1/4 tsp salt
1 large egg
2 tsp vanilla
1 T lemon juice
1/4 c milk
3 c ap flour

Zest lemon.  Reserve zest for cookie dough.

Zest orange or mandarin oranges.  In a medium saucepan, squeeze juice from orange and lemon.  Add raisins, orange zest, and brown sugar.  Bring to a boil.  Remove from heat.  Let sit 5 minutes to soften raisins.  Puree.  Chill in the fridge or freezer.

Place lemon zest, butter, and sugar in a mixing bowl.  Mix on medium high to fluffy.  Beat in baking powder and salt.  Beat in egg.  Beat in vanilla and lemon juice.  Add milk in two additions as to not splatter.  Gently stir in flour.  Chill dough in plastic wrap for 3 hours.  Divide dough in thirds.  Generously flour a rolling surface.  Roll out one third of the dough, keeping the other portions in the fridge.  Cut into 2" to 3" circles or other shape.  Place on a cookie sheet.  Top with a generous amount of filling.  Top with a second cutout, gently pushing on edges to seal.  Chill cookies on cookie sheet for 30+ minutes.  Bake 20 minutes at 350F, rotating from upper third to lower third (or lower to upper) of the oven half way through.  Cool a few minutes on pans.  Transfer to cooling racks.

Royal Icing

Royal Icing

5 egg whites

1/2 c sugar

1 T water

1/2 tsp cream of tartar

Combine and cook over simmering water to 160F.

Add pinch of salt. Whisk eggs with mixer on med-high to soft peaks. Beat in 2 tsp lemon juice and 5 cups powdered sugar, 1/2 cup at a time. Beat in 1 tsp vanilla and 1/4 tsp almond extract. Add water or sugar to reach desired consistency.

White Chocolate and Cranberry Chocolate Cookies

Peanut butter chips would be a good substitute for
the chocolates and cranberries.

Makes 24 cookies

3/4 c cranberries
1/2 c unsalted butter
3/4 c sugar
1/2 tsp baking soda
1/2 tsp salt
1 T corn syrup
1 egg
1 tsp vanilla
1/2 c  cocoa powder
1 1/2 c flour
1 c white chocolate chips
1 c semi sweet chocolate chips

Pour boiling water over cranberries.  Let stand in water, 5minutes.  Drain.

Beat butter, sugar, salt, soda, and syrup to fluffy.  Beat in egg and vanilla.  Beat in cocoa powder.  Gently stir in flour, chips, and cranberries.  Let dough rest 30 minutes.  Using a 1 1/2" cookie scoop, bake 12 minutes at 350F.  Cool a minute or two on pans then transfer to cooling racks.

Snicker Doodles

Makes 34

 I store these in the freezer. 
The kids like to nuke them in the microwave.
 The centers get warm and soft while the outsides stay crisp.

1 c unsalted butter
1 3/4 c sugar
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
2 T corn syrup
2 lg eggs
1 T vanilla
3 1/3 c flour
1/2 c sugar

Cream butter and 1 3/4 cup sugar.  Beat in cream of tartar through corn syrup.  Beat in eggs one at a time and vanilla.  Stir in flour.  Let rest 30+ minutes.  Mix 1/2 c sugar and 2 teaspoons cinnamon in a small bowl.  Using a 1 1/2" scoop, drop level scoops and roll in sugar and cinnamon mixture.  Bake 12 minutes at 375F.  Bang pans and rotate half way through.  Using a spatula, push sides of cookies towards their centers if they spread too quickly.  Bang pans again and reshape cookies with two minutes left.  Remove immediately and place on cooling racks.

Chocolate Chip Cookies

The original recipe for these came from the ultimate cookie baker, Chelsea. 
I just added some salt and tweaked the amounts to simplify.

Makes 32

9 T unsalted butter
1 c light brown sugar
1/2 c white sugar
3/4 tsp baking soda
1 1/4tsp baking powder
1 tsp kosher salt
2 eggs
2 tsp vanilla
2 2/3 c flour
12 oz bag chocolate chips

Cream sugars with butter and soda, powder, and salt.  Beat in eggs one at a time and vanilla.  Stir in flour.  Let dough rest 30 minutes or more.
Using a 1 1/2" scoop, scoop level balls.  Bake 11-13 minutes at 350F.  Bang pans during the last few minutes a time or two to deflate.