Showing posts with label cookies. Show all posts
Chocolate Pretzel Cookies!!!
Ingredients:
1 cup all-purpose flour
4 oz. chocolate pudding mix
½ cup sugar
1 tsp. baking soda
¾ cup pretzels – crushed
4 tablespoons butter – softened
1 egg
½ tsp vanilla
6 tablespoons Coca Cola
Preheat Oven 350 degrees:
In a mix-master combine the pudding mix, flour, sugar, baking soda and crushed pretzels.
With the speed on low add the egg, vanilla, softened butter and Coca Cola and continue to mix until the batter is well combined.
Place on a greased baking pan or parchment paper by the teaspoon full.
Bake 10 -12 minutes.
These cookies are sweet treat with a cup of tea.
With Love,
Catherine
xo
Dynamic Duo: Bakery Style Chocolate Chip Cookies
For cookies you will need:
½ cup unsalted butter, room temperature
¾ cup white sugar
1 tablespoon of orange zest
1 teaspoon vanilla extract
1 egg
1½ cups AP flour
¼ teaspoons baking soda
¼ cup chopped walnuts
¼ cup craisins
¼ cup dark chocolate chip cookies
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In bowl of electric mixer, cream butter and sugar. Add orange zest, vanilla, and egg. Beat until well combined. The mixture may look curdled. Set aside.
In a large bowl sift flour and baking soda. Add flour mixture to the butter mixture and mix until a soft dough forms. Add walnuts, craisins, and chocolate chip cookies.
Shape a tablespoon worth of cookie dough on baking sheets, leaving about an inch and a half of space for the cookies to expand.
Bake for 8-10 minutes. Remove from the oven and place on a wire rack to let cool.
With their buttery crisp texture, these cookies are a perfect balance of chocolaty sweetness and citrusy tang!
With Love,
Catherine & Tammy♥
xoxo
Quick and Easy Brownie Marshmallow Cookies!!!
Ingredients:
1 box of brownie mix
½ cup of all-purpose flour – sifted
½ cup marshmallows
½ cup of brown sugar
4 tablespoons butter
1 tsp. vanilla
2 eggs
2 tablespoons water
½ cup of shredded coconut
½ cup of chocolate chips
Preheat Oven 350 degrees:
In a mix-master place the brown sugar, butter, vanilla and eggs, mix until smooth. Add the flour, brownie mix, water, chocolate chips and marshmallows. Mix until all is incorporated.
Place the cookie batter by the teaspoonful on a greased cookie sheet or parchment paper lined cookie pans.
Bake 10-12 minutes. Remove the cookies from the baking pan and let them cool on a rack.
These cookies are a good treat that make you feel just a little bit guilty.
With Love,
Catherine
xo
M and M ~ Almond Cookies!!! These Cookies are Just So Good!!
Ingredients:
1 cup all-purpose flour – sifted
½ tsp baking soda
½ cup butter
¼ cup sugar
½ cup brown sugar
½ tsp vanilla extract
½ tsp brewed coffee
1 tsp. dark molasses
1 egg
1 cup M and M’s
½ cup whole almonds
Preheat Oven 350 degrees:
In a food processor combine, M and M’s and almonds and process until chopped well.
Sift together flour and baking soda. In separate bowl combine butter, sugar, brown sugar, vanilla, molasses and cooled coffee. Beat until nice and creamy. Beat in the egg and add the flour mixture and continue to mix. Slowly add the M and M’s and almonds, while mixing on low speed.
Place on a greased cookie sheet and bake 8-10 minutes or until lightly golden on the edges.
These cookies won’t last long!!
With Love,
Catherine
xo
Back to Basics ~ Oatmeal Craisin Cookies
I’m very excited to share with you my first official post as a contributor to LTG!
Try it & Love it!
xx,
Tammy♥
Back to Basics – Oatmeal Craisins Cookies
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Makes approximately 2 dozen
For Oatmeal Craisin Cookies you will need:
1½ cups AP flour
1 teaspoon baking powder
1 cup firmly packed dark brown sugar
1 stick butter, softened
2 large eggs
1 teaspoon vanilla extract
1½ cups rolled or quick-cooking oats
1 cup craisins
Preheat oven to 350 degrees. Grease 2 baking sheets or line with parchment paper. Combine the flour and baking powder in a medium bowl.
Place the brown sugar and butter in the bowl of stand mixer and beat until light and fluffy. Mix in the eggs and vanilla until smooth. Gradually add the flour mixture until thoroughly combined. Stir in oats and craisins until blended.
Drop the dough by rounded spoonfuls on the prepared baking sheets. Flatten the dough slightly with a fork. Bake until golden brown, about 10-12 minutes. Cool on baking sheets for 2 minutes then transfer to wire racks. Serve warm or at room temperature.
*These cookies will keep for 4-5 days in an airtight container.
P.S. ~Thats My Girl,
Mama
P.S. ~Thats My Girl,
Mama
Happy Thanksgiving!!!
Soft & Chewy Cranberry Walnut Cookies
(Adapted from King Arthur Flour)
For cookies you will need:
½ cup butter
¾ cup sugar
zest of 1 medium to large tangerine
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon salt
1 large egg
1½ cups flour
Approximately ½ cup cranberries
¼ cup walnuts
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
Line two baking sheets with parchment paper.
Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.
Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour, dried cranberries and nuts, stirring until well combined.
Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.
Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.
Remove cookies from the oven and transfer to a wire rack to cool completely.
These cookies are perfect seasonal treats that I'm sure would have made it to the original Thanksgiving table!
We wish you and your family a very blessed and happy Thanksgiving!!
With love,
Catherine & Tammy♥
Dynamic Duo: Hawaiian Cookie Tarts
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Inactive Prep Time: 30 minutes
For cookies you will need:
1¾ cups AP flour
½ cup powdered sugar
2 tablespoons cornstarch
½ cup unsalted butter, melted
½ cup apple sauce
1 teaspoon vanilla extract
For filling you will need:
1 cup pineapple preserves
½ cup granulated sugar
1 egg
1½ cups coconut
*Additional powdered sugar for sprinkling
Preheat oven to 350 degrees F. In a large bowl combine flour, powdered sugar, and cornstarch. Using a spoon, mix in apple sauce and vanilla extract until a soft dough forms.
Shape dough into 1-inch balls and place in prepared muffin pans. Press dough in bottom and up the side of each muffin cup. Bake the dough-lined cup for about 8-10 minutes. Remove the muffin pan from the oven and let rest for a few minutes. Spoon 1 teaspoon of preserves into each muffin cup.
In a small bowl mix together sugar, egg and coconut with a fork until well blended. Spoon a teaspoon of coconut mixture over preserves in each cup.
Bake 23 -33 minutes or until cookie crusts are lightly golden brown. Cool in pans on a cooling rack for 30 minutes.
Gently remove each cookie tart, sprinkle with confectioner’s sugar and serve!
xoxo,
Catherine & Tammy♥
Almond Shortbread Cookies!!!
Inspired by: James Beard’s American CookeryIngredients:2 cups butter½ cup ground almonds1 cup powdered or granulated sugar4 cups sifted all-purpose flourCream the butter until almost like whipped cream. Gradually cream in the sugar and continue beating until very light. Stir in the flour, then turn onto a lightly floured board or counter. Knead the mixture until it is very smooth. Traditionally this is pressed into shallow pie pans, the dough being about ½ inch thick. The edges are fluted as on a pie crust, and serving portions are stippled across the dough with a fork so that the shortbread can be broken easily into small pieces. Preheat the Oven 350 degrees:The length of time will depend upon the thickness of the dough and the size of the pan used. Allow to become golden on the edges and slightly golden in the middle. This is a delicious cookie for coffee or tea.Enjoy with Love,Catherine xoAlmond Shortbread Cookies!!!