by Joi on November 19, 2009
Creamer and Sugar Bowl with Cookies Giclee Print
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Cookies! I so totally have Christmas cookies on the brain – so much so that it’s a wonder I can think of anything else. I have a ton of Christmas cookie recipes I’ll be adding over the coming weeks, so watch out for a cookie avalanche. The recipe below is one of my favorites – to make AND eat.
NO BAKE CHOCOLATE HAYSTACK COOKIES RECIPE
1 stick margarine
2 cups of sugar
1/3 cup Hershey’s Cocoa
1/2 cup milk
1/2 cup Peanut Butter
2-1/2 cups Quaker (1 minute) Oats
1 tsp vanilla
Melt butter over medium heat. Add the sugar, cocoa, and milk. Bring to a boil for 1 minute. Remove from heat and immediately add the peanut butter and vanilla. Add oats.
Working quickly, spoon the candies onto waxed paper to cool.
Makes about 2 dozen.
I often leave the cocoa out simply because the peanut butter taste seems stronger without it. This is one of our favorite candies around our house because it seems to combine two of life’s greatest culinary treats: Peanut Butter Fudge and Oatmeal Cookies.
One of the trademarks of southern cooking is simplicity. A lot of magazines, blogs, cooking shows, and cookbooks feature recipes that are two miles long and would appear to take two days to prepare. They’re perfectly grand, mind you – beautiful, elegant, impressive, etc… But they never taste any better than the simpler dishes. That never ceases to amaze me.
Anyway, this is one of those simple Southern recipes that your taste buds will celebrate mightily.
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Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne
by Joi on December 4, 2008
If I were a Sesame Street character, I know (beyond a shadow of a doubt) who I’d be – Cookie Monster. Big time. I am simply never happier than when I have a hot cup of coffee and a homemade cookie.
So to say I’m familiar with cookies and cookie recipes is a massive understatement. Man, I know my cookies.
The recipe below is out of this world good. I’ve made countless batches and haven’t been disappointed once. Trust me, you’ll want to make these cookies this Christmas. They look, and taste, like they’d be incredibly difficult, but they’re actually pretty darn easy! Just be certain you use real butter – not margarine. The magic and the beauty lies in the butter. Trust Cookie Monster on this one.
Buttery Cream Wafers – Christmas Cookies!
1/2 cup butter, softened (no substitutions!)
1 cup all purpose flour
3 tablespoons heavy whipping cream
sugar
FILLING:
1/4 cup butter, softened (no substitutions!)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1-1/2 to 2 teaspoons heavy whipping cream
* food coloring
In a large mixing bowl, beat the butter, flour and cream. Important: Cover and refrigerate for an hour.
Lightly flour a flat work surface. Also flour your rolling pin and 1-1/4 inch round cookie cutter. Roll out dough to 1/8 inch thickness. You may have to let it sit on the counter for a few minutes before it’ll agree to the whole idea of being rolled out.
Cut the dough with your floured cookie cutter. Place the cookies 1 inch apart on ungreased baking sheets. Sprinkle with granulated sugar, then prick each cookie 3 times with a fork.
Bake at 375 degrees for 7 to 9 minutes or until set. DO NOT OVERBAKE. Remove from pans to wire racks to cool.
For the Icing: In a small bowl, combine the butter, powdered sugar, vanilla, and cream. Stir or beat until you have a smooth consistency. Divide the icing into separate containers for their color job. I use plastic drink cups – clean up’s a breeze. Use a drop or two of coloring to achieve the colors you want.
Carefully spread filling on the non-sugared side (bottom) of half the cookies – top with the rest. Be very, very careful when handling these cookies. Because they’re rich and buttery, they’ll crumble if you look at them wrong. I’ve never lost one, however.
Sign of a truly gifted Cookie Monster.
* For Christmas, I usually stick with just red and green, sometimes gold. At Easter, using “Easter Egg” colors is a lot of fun (pink, purple, green, blue, yellow) – they look gorgeous. Another fun thing to do with these cookies is to use the colors of your favorite sports team. When I made these amazing little cookies last week, I hadn’t gotten to the red icing, yet. So, the cookies on the plate (decked out in their green and gold) looked like they were little Green Bay Packer fans! SO CUTE.
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Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne
Yorkie Peanut Butter Giclee Print
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PEANUT BUTTER COOKIES RECIPE
1 cup butter or margarine
1 cup white sugar
2 eggs
2 tsp. baking powder
3 cups all purpose flour
1 cup brown sugar
1 tsp vanilla
1 cup peanut butter
Cream butter. Add vanilla and sugar gradually. Beat in eggs and peanut butter, mixing well.
Sift flour and baking powder together, then stir into the mixture. Roll into small balls and place on cookie sheet. Flatten with fork that has been dipped in water. (Don’t get the dough too wet, though!)
Bake at 375 degrees for 10 – 15 minutes.
Yield: 50 peanut buttery cookies!
Hello, Dolly! Masterprint
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HELLO DOLLIES COOKIE RECIPE
1 cup Graham Cracker crumbs
16 oz. package chocolate chips
1 can coconut
1 cup chopped pecans
1 cup sweetened condensed Milk
Melt 3/4 stick butter in a 13 x 9 inch pan. Place ingredients in the pan – in order listed - in layers.
Bake at 350 degrees for 25 minutes. Chill and cut.
These crazily delicious bars sometimes go by other names – but I prefer “Hello Dollies.” This is one of the few recipes that combine my culinary passions chocolate, nuts, sweetened condensed milk, and coconut. It’s a good thing buttermilk and coffee aren’t included in the recipe, I’d never live past the first bite.
But what a way to go!
by Joi on January 28, 2006
Three Cinnamon Sticks Photographic Print
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CINNAMON STICKS COOKIES RECIPE
1-1/2 sticks margarine
1 cup sugar
1 egg, separated
2 cups flour
2 tablespoons cinnamon
1/2 tsp salt
1 cup chopped nuts
Mix butter and sugar together with a spoon. Add egg yolk and stir well. Sift flour, cinnamon and salt together. Add to creamed mixture.
Mix well and knead. Pat out on a cookie sheet. Beat egg white lightly and spread over dough. Sprinkle nuts over the top and press them lightly into the dough. Bake at 325 degrees for 30 minutes. While still warm, cut into oblong strips (or squares).
Great with Chai tea or coffee. Or both if you want to go all out….
by Joi on January 17, 2006
CHOCOLATE CHIP NUT SQUARE COOKIES
2 eggs, lightly beaten
3/4 cup packed brown sugar
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter or margarine, melted
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 325 degrees. In a mixing bowl, combine the eggs and sugar, blending well. Add remaining ingredients. Again, blend well.
Spread batter in an 8 x 8 inch square baking pan. Bake 25 minutes – or until sides begin to pull away from the edge of the pan. Cut into squares. Allow to cool in the pan.
Freakin’ good! They’re what would happen if chocolate chip cookies bumped into brownies in the middle of the night.
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Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne
by Joi on December 16, 2005
Sugar Cookies Art Print
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SUGAR COOKIES RECIPE
1 cup shortening
2 cups sugar
2 eggs
1 1/4 cup buttermilk
4 cups flour
1 tsp. nutmeg
1 tsp. baking soda
Cream the shortening and sugar well. Add eggs one at a time. Add buttermilk.
Sift flour, nutmeg and baking soda several times. Add flour to other mixture in small amounts.
Drop by teaspoonfuls on greased cookie sheet. Bake at 375 degrees for 8 – 10 minutes.
I have to thank a visitor to Buttermilk Press for the above recipe. She was looking for a Buttermilk Sugar Cookie recipe – and I never even knew one existed….and me, the queen of buttermilk!!!
I dug deep into my cookbook collection and voila, found the gem above.
I’ll be taking these for a test drive this weekend. 
by Joi on December 14, 2005
Seasons Greetings, Lady with Snowballs Art Print
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SNOWBALL COOKIES RECIPE
2 cups AP flour
2 cups finely chopped pecans
1/4 cup sugar
1 cup butter, softened
1 tsp. vanilla
Powdered sugar
Heat oven to 325 degrees.
In a large mixing bowl, combine all the ingredients except Powdered sugar.
Beat at low speed, scraping the sides of your bowl often. Beat for about 3 – 4 minutes. Shape rounded teaspoonfuls of dough into 1 inch balls. Place on cookie sheets.
Bake for 18 – 25 minutes (until lightly browned). Roll in powdered sugar while still warm, then again when cool.
Yield: 3 dozen incredible cookies that Christmas just wouldn’t be Christmas without!
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Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne
by Joi on December 6, 2005
Half a Coconut Photographic Print
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COCONUT CANDY RECIPE
3 egg whites
2 cups plus 1 Tablespoon sugar
2 tsp vinegar (white)
1 tsp. vanilla
2 cups flaked coconut
Beat egg whites till frothy. Gradually add sugar and vinegar. Beat until fluffy (about 10 minutes). Stir in vanilla and coconut.
Drop by teaspoons onto cookie sheets. Bake at 250 degrees for 30 – 45 minutes. Call Joi so she can grieve that you’re about to eat a piece of coconut candy and she (possibly) isn’t.
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Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne
