Christmas Cookie #9 – Cookie Candy Cups

Although Christmas is over, I am still playing catch-up when it comes to updating my blog with the Christmas cookies I managed to make this year.  My goal was 12.  I’ve got a few more to post, but I’m not sure I quite made it to 12.  Still, I made lots of other desserts this year, so certainly no regrets.

This recipe starts with my all-time favorite cookie base – Nestle Toll House Cookies.  As much as I love chocolate chip cookies, I love the Nestle Toll House cookie batter baked without morsels as much as I love it with, sometimes even more.  Because of this, I decided to use it as the base for these very versatile cookies.  Versatile in that you can add practically any chocolate-type candy you like.  I used Rolo’s, Peanut Butter Cups, and Hershey Kisses, but you could easily use miniature Snicker’s, Milky Ways, Nestle’s Crunch, or any other’s you can come up with.

Cookie Candy Cups

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Original Toll House Cookie Dough:

  • 2 1/4 Cups Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 3/4 Cup Butter, softened
  • 3/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 1 tsp. Vanilla
  • 2 Eggs

Candy:

  • Rolo
  • Peanut Butter Cups
  • Hershey Kisses

Preheat oven to 375.  In large bowl combine butter, sugars, and vanilla, beat until creamy.  Beat in eggs.  Gradually add dry ingredients.

Roll teaspoons full of dough into balls and place in mini muffin tin lined with paper liners.  Bake 12 minutes.

Remove from oven and immediately press unwrapped chocolates into center of each muffin cup.

These were a big hit with the kids as well as the adults that visited our home this holiday season. Definitely a cookie I’ll be making again throughout the year, and for this I am — Simply Grateful.

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Christmas Cookie #8 – No Bake Chocolate Oatmeal Cookies

This cookie is really a cheat cookie if you ask me.  It is too easy to make to be considered cooking.  To me, this tastes more like candy than a cookie, thus why it ended up being made today — the day I spent making Christmas candy.

Back about eight years ago I was working in a fruit market and took the kids with me to work every day — yes, my boss completely supported my choice to home school my children.  Anyway, the employees at the market were all very nice and truly loved my kids and chatting with them.  One morning one of the cashiers came into the office and brought the kids a big plate of these cookies.  Needless to say they were devoured before lunch.  She gave me the recipe and for years it sat in my recipe box with my continued claims of intentions to make them.  It never happened — not until today.

Why I waited so long I’ll never know, but these were so quick and easy and delicious that I can’t wait to make another batch tomorrow after I pick up some more peanut butter.

No Bake Chocolate Oatmeal Cookies

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  • 2 Cups Sugar
  • 3 -4 Cups Quick Oats
  • 3 Tbsp. Coco
  • 1/2 Cup Milk
  • 1 Stick Butter
  • 1/2 Cup Peanut Butter
  • 1 tsp. Vanilla

Combine sugar, coco, milk and butter in pan over medium heat.  Bring to a light boil and then add peanut butter. Cook until melted.  Take off heat, add vanilla and oatmeal.  Drop rounded teaspoon fulls on wax paper.

That’s it!  Quick, easy, and with ingredients I typically have in the pantry — except around Christmas when everything gets low, no matter how much planning I do.

These cookies can pass for candy in my book, or cookies in a pinch.  Today Zeb and I made these, licked the pot clean, and ate nearly half of them already, not a bad way to spend the afternoon, and for this I am — Simply Grateful.

Christmas Cookie #7 – Chocolate Pinwheel Cookies #1

Making a cookie that has more than one flavor going on, is my favorite type of cookie.  It’s like getting the best of two worlds.  That’s what I found with these chocolate pinwheel cookies.  This particular recipe is not very sweet.  In fact, I would have to say they are rather bland.  Not a bad thing, just not bursting with chocolate flavor.

Hubby likes these with tea and I like them for a change from the deep, rich chocolatey flavor of my Chocolate Cake Mix Crinkles.  I do have another recipe for chocolate pinwheels that I still want to make that uses more of a frosting layer between the vanilla cookie.  I have not tried this one yet, but it is on the list for this holiday season.  For now, if you are looking for something that is more along the lines of a shortbread type cookie, this is the one.

Chocolate Pinwheel Cookie

Pinwheel

  • 1 Cup Butter
  • 1 Cup Sugar
  • 2 Egg Yolks
  • 4 tsp. Vanilla
  • 2 Tbsp. Milk
  • 3 Cups Flour
  • 1 Tbsp. Baking Powder
  • 6 Tbsp. Coco mixed w/2 Tbsp. melted Butter and 2 Tbsp. Milk
  1. Combine coco with melted butter and milk.  Mix well and set aside.
  2. Cream butter and sugar until fluffy.
  3. Add egg yolks, beating well after addition.  Add vanilla and milk and mix well.
  4. At low-speed gradually add the dry ingredients.  Increase speed until dough pulls away from side of bowl.
  5. Divide dough in half.
  6. To half the dough, mix in the coco mixture.
  7. On wax paper or pastry board, roll out 1/2 of the vanilla dough to make an 8×7 rectangle.  Do the same with half of the chocolate dough.  Place the chocolate rectangle on top of the vanilla and press together lightly.  Roll the dough tightly from the short end and wrap in plastic wrap.
  8. Repeat with remaining vanilla and chocolate dough.
  9. Place wrapped dough in refrigerator for 30 minutes.
  10. When ready to bake, preheat oven to 325.  Slice logs to about 1/4 thickness with a sharp knife.
  11. Place cookies on parchment lined cookie sheet and bake 15 to 20 minutes.

I like these cookies as they are when I don’t want something too sweet or want to dip them in milk.  If you wanted to make it more chocolatey, you could always frost with some chocolate butter cream frosting or even better some chocolate bitter-sweet frosting.  I’ll have to post the recipe for that frosting soon, it is awesome.

These cookies are a bit more time-consuming to make than a drop cookie because of the rolling out and the two layers, but well worth the effort.  They look impressive and although not bursting with flavor, they are still a tasty treat, and for this I am — Simply Grateful.

 

Christmas Cookie #6 – Soft & Chewy Molasses

So many cookies that are made during the holidays tend to be heavy and sweet.  This particular recipe is neither of those and because of that are one Hubby’s go-to cookies after a day of feasting on holiday treats.

Molasses Cookies

Molasses

  • 3/4 Cup Melted Butter
  • 1 Cup White Sugar
  • 1 Egg
  • 1/3 Cup Molasses
  • 2 Cups Flour
  • 2 tsp. Baking Soda
  • 1/2 tsp. salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/2 Cup White Sugar for rolling

In mixing bowl combine melted butter, 1 cup sugar, and egg.  Beat until smooth

Stir in molasses.

Combine dry ingredients and spices and blend into molasses mixture.

Cover and chill dough for 1 hour.

Preheat oven to 375.  Roll dough into walnut size balls and roll in sugar.  Place cookies 2″ apart on parchment lined baking sheets.

Bake 8 to 10 minutes.  Cool on wire racks.

This recipe makes about 3 dozen cookies.  I like to bake a dozen at a time, and freeze the remaining balls for later in the season.

The deep flavor of molasses makes these cookies an excellent topper to a heavy meal — not too sweet, soft and chewy.

Half-way done with my goal of 12 different cookies for the holidays, and for this I am — Simply Grateful.

Christmas Cookie #4 – Quick & Easy Biscotti

A few years ago a girlfriend surprised me with a gift of homemade biscotti when she came over to visit.  I had never eaten this type of cookie before and was pleasantly surprised with both the texture and flavor.  My friend sent me the recipe, but reading the list of ingredients and the laborious instructions, I was somewhat turned off from attempting these on my own.

Sometime later while thumbing through a cookbook at the bookstore, I came across a recipe for lemon biscotti using a cake mix.  I just had to try it.  It turned out perfect!  Of course, lemon was good, but the family wanted chocolate, so I experimented a bit and came up with this.

Triple Chocolate Biscotti

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  • 1 Box Chocolate Cake Mix
  • 1 Cup Flour
  • 1/2 C. Melted Butter
  • 1/3 Cup Chocolate Syrup
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • Mini Chocolate Chips

Mix cake mix, flour, butter, chocolate syrup, eggs and vanilla in large bowl.  Fold in half a bag of mini chocolate chips.

Divide batter in half and shape into log.  Place halves on parchment lined baking sheet and cover with more mini chips.

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Bake at 350 for 30 minutes.

Remove from oven and cool 15 minutes.

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Cut into 1/2″ slices and bake an additional 15 minutes, turning once.

I love the versatility of using a cake mix and having the option of so many different flavors.  Today I made our favorite triple chocolate and then used a Funfetti cake mix.

Funfetti Biscotti

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  • 1 Box Funfetti Cake Mix
  • 1 Stick Butter, melted
  • 2 eggs
  • 1 Cup Flour
  • Sprinkles

Follow above directions, using sprinkles on top of formed logs prior to baking.

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Today I worked on five different cookies, so with each I froze at least half the batter.  With these I froze one log of each for another day.

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A day of baking and a home filled with freshly baked cookies for the holidays, for this I am — Simply Grateful.

Christmas Cookie #3 – Lemon Whippersnappers & Cranberry Lemon

Pressed for time, as always around here, yesterday I wanted to make a light cookie with a citrus taste to complete the desserts I was serving for a Christmas dinner party.  Time not being on my side, I opted to go with the cake mix cookie recipe I posted the other day.

This recipe used a lemon cake mix which made the cookies full of lemon flavor — excellent.

Lemon Whippersnappers

Lemon Whippersnapper Cookies - Plain on left; with cranberries on right.

Lemon Whippersnapper Cookies – Plain on left; with cranberries on right.

  • Lemon Cake Mix
  • 2 Cups Cool Whip
  • 1 Egg
  • Powdered Sugar

Mix ingredients together.  Roll teaspoons full of dough in powdered sugar and place on cookie sheet with parchment paper.  Bake in 350 oven for 10 minutes.  Remove from oven and let sit for 2 minutes on tray.

To make the Cranberry-Lemon Whippersnappers add 2/3 cup of dried cranberries to dough and continue as above.

I froze half the dough for these and baked the other half.  These were the perfect finishing touch for the dessert table.

Quick and easy cookie recipes, for this I am — Simply Grateful.

 

First Christmas Cookies – Scandinavian Rosettes

If you don’t count the spritz cookies Zeb and I made just before Thanksgiving, these Scandinavian Rosettes are the first Christmas cookies of the season for me.

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Growing up my mother called these kruschiki’s, but when I did some research to find a recipe for them, the recipes for kruschiki’s looked nothing like these deep-fried rosettes.

The recipe is simple and takes only minutes to make.

Scandinavian Rosette Cookies

  • 2 Large Eggs
  • 2 tsp. White Sugar
  • 1 tsp. Vanilla Extract
  • 1 Cup Milk
  • 1 Cup Flour
  • 1/4 tsp. Salt
  • Oil for frying
  1. Whisk eggs, sugar extract and milk together.  Add flour and salt and beat till mixture is smooth.
  2. Heat 2 – 3″ of oil in deep fryer to 360.  Submerge rosette iron into the oil to heat.
  3. Pour batter into shallow bowl that is wide enough to submerge entire iron.
  4. Dip the heated iron into the batter, careful not to cover the top.  Dip batter-covered iron into oil, submerging.
  5. Allow rosette to fry until golden brown, using a knife-edge to scrape off any excess batter from top if necessary.

These cookies are light and go down easily.  The only change I might try when I make these again is to add some vodka to the batter.  This is an old Polish trick to stop the batter from soaking up oil when they are deep-fried.  I’m not sure how much I would add, but it burns off while frying anyhow, so I’m not sure it matters.

I wish I had time to bake a different cookie every day of December, but time just doesn’t allow.  Today was the first of my more realistic goal of a dozen different types of Christmas cookies, and for this I am — Simply Grateful.