Hi there! Hope everyone is having a wonderful week. I’m back from my baking hiatus! Here’s a great cookie recipe for all my chewy cookie recipe lovers. I made these recently for Mother’s Day, they’re were such a hit! Hope you enjoy!
Ingredients :(Makes 48 medium sized toffee cookies (cut the recipe exactly in half if you want to make 24)
(4 1/2) c. Flour
(2) tsp. Vanilla
(1 1/2) c. Sugar **Plus some extra for sprinkling
(1/2) c. Light Brown Sugar
(1) c. Butter, Unsalted, Melted
(1) tsp. Baking Soda
(20) oz. Heath Bar Chocolate Candies
Pinch of salt
Directions: Oven @ 350
(1) Throw health bars in a food processor, grind them down until they look like this ->
Transfer the candies into a second large bowl and add flour & baking soda
(2) In the same food processor, no need to wash again, add the sugars, butter, vanilla, and salt
(3) Combine the two batters together in the large bowl. Finally add the eggs and mix until well incorporated. You always want to treat your eggs w/ the most care when you bake-think of them like you would your grandma 😉
(4) Scoop out a generous tablespoon full of dough, roll into a ball and place on a cookie sheet lined w/ parchment paper. A regular sized cookie sheet should hold 12 cookies, make sure they are spread 1 1/2 to 2 inches apart. Place in the oven for about 11 minutes.
The key here is to take them out when they look almost done because they will continue to cook and harden when you take them out. I usually judge it by when they look ready but feel slightly raw.
(5) Taken them out and sprinkle with a little sugar when they’re hot, let cool and serve!
Happy Purim! Purim is a fun jewish holiday that’s celebrated by going to carnivals, dressing up in costume, hearing thousands of year old stories, giving “mishlochach manot” (sending gifts filled with yummy treats to all your loved ones)…and last but not least…HAMANTASHENS! We eat jelly filled triangle-shaped cookies on Purim that resembles the ear of the villan of the Purim story. Whether you celebrate the holiday or not, these cookies will knock your socks off. Hope you enjoy 🙂
This recipe comes straight out of my mom’s kitchen. She got the recipe from my nursery school sometime around 1989/90. We keep this 20-year-old piece of paper (which now almost seems like an artifact) taped up in a book filled with all my family’s favorite recipes. Nothing seemed more fit than to post the recipe itself:
Now let me walk you through it…Oven @ 375
(1) Mix all the ingredients together. The dough is really flakey, so you’re going to have to get in there with your hands to get the ingredients well combined. I cut the dough in half and made two balls, one for my strawberry flavor and one for my raspberry flavor.
(2) Using a wood or flat surface, spread some extra flour out on the board. Roll out the dough about 1/6 inch thick. Next, either using a medium-sized circle cookie cutter or a cup create circle cut outs. Collect the scraps and re-roll until you’re out of dough (you should roughly have about 40 hamantashens).
(3) Fill the center of each circle with 1/2 tsp of preserves (strawberry and raspberry and my favorite!)
(4) Next, wet your fingers with warm water, using your thumb to work the bottoms and your pointer fingers to work the two top sides, create a triangle shape and pinch very tightly with your fingers. See demonstration -> (My sister-in-law has a technique where she folds over the corner and then pinches at the top, guaranteed to keep them sealed..I think i got that right Dana?) If you want the cookies to get a more golden color you can brush egg yolks lightly on the sides, I don’t recommend it..I think it makes the cookie mushy)
(5) Spray a non-stick cookie sheet with non stick spray and line cookies up an inch apart. Bake for 20 minutes.
After I baked these guys up I put them in treat bags for my misloach manot 🙂 Happy Purim!
Happy 60th Birthday to my amazing mom! As a tribute to her, today’s post is a Blondie recipe….she’s the iconic blond in my family! Love you so much ♥
(3/4) c. Sugar
(3/4) c. Brown Sugar
(1) c. Flour
(1 1/4) sticks butter (eqiv to 5/8 c.)
(1) Tbsp. Vanilla
(1 1/4) c. Semi Sweet or Milk Chocolate Chips
(1/4 tsp.) Salt
Directions Oven @ 350
2. Add egg and vanilla (do not over mix)
3. Add the remainder of the ingredients and mix until incorporated completely
4. Line a medium sized cake/brownie pan with parchment paper and spray with non stick spray.
5. Bake in oven for approx 30 minutes or until the top of the blondies are golden.
6. Let these hot blondes cool completely or you’ll have a hard time cutting (they’re pretty gooey!)
7. Cut up and serve! You should get about 12small/medium sized blondies 🙂
Me & The Birthday Blond
Very similar to a butter pecan cookie, these heart shaped linzer cookies will melt any Valentine’s heart. I used strawberry preserves but feel free to use any preserve you like ♥ xo
It’s Amore-Makes 12 cookies
(1 1/4 c. Softened Butter
(1 1/2) c. Powder Sugar
2 (1/2) c. Flour
(3/4) c. Crushed Pecans
(1/4) tsp. Ground Cloves
(1/4) tsp. Cinnamon
(2) tbsp. Lemon Zest, Freshly Grated
(1) c. Strawberry Preserves
(1) 3″ shape heart cookie cutter
(1) 1″ heart shape cookie cutter
Eat Your Heart Out- Oven @ 325
(1) Beat butter until smooth. Slowly add 1 c. of powdered sugar until well mixed. Combine 2 1/4 c. of flour and the rest of the dry ingredients in one bowl. Next, Combine all wet ingredients (minus the preserves) in a separate bowl and add to dry mix. Refrigerate for 30 minutes.
(2) Separate the dough in half. Spread the remaining flour on a cutting board and roll out first half of the dough to 1/4 inch thick. Next use the larger size cookie cutter to cut out large heart shapes, collect scraps, roll out and create hearts again until you have 12 cookies.
(3) Roll out out the second half of the dough and again use the large heart shape cookie cutter to make top cookie, then use smaller sized cookie cutter to create smaller sized heart inside. Collect scraps, roll out, and create open hearts until you have 12 cookies.
(4) Spray a cookie sheet w/ non stick spray and let these studs bake for about 15 minutes or until golden brown on the bottom. Take out and let cool for about 10-15 minutes.
(6) Seal the deal with the top cookies by pressing the the open heart cookie down on top of the whole heart cookie.
(7) Use the remainder of the powder sugar to dust on and around the cookie.
♥Hope you and your loved ones have a Beautiful Valentines Day ♥
Got Nutella? 30 mins to kill? Left over cookie dough? Hungry??? Try this recipe! I love making desserts with left over goodies from other recipes (chocolate chips, dough etc)…. even more so I love making desserts that don’t require that much clean up. Enjoy!
(1) Package of Ready to bake Sugar cookie dough (the cut up square kind)
( 8 oz) Nutella
(24) Jumbo Milk or Semisweet Chocolate Chips
Directions Oven @ 350, Makes 24 Cookies
(1) Open package of cookie dough and slice each row in half, creating 48 pieces of dough
(3) Press down a piece of dough into each one of the mini muffin slots. Bake for 7 minutes or until they look 80% done.
(4) Take almost baked cookies out of the oven and press into them a little with your index finger. Scoop out 1/2 TBSP of nutella and place into the crevice of the cookie. Don’t worry if you get sloppy here. The more sloppy, the better looking cookie you’ll get on the outside.
(5) Using the rest of the left over dough, roll up each piece of dough and flatten out with your hand. You want the size to be about the same size as the muffin slots.
(6) Place the rounds of dough on the top of the nutella layer. Place back into then oven for 8-10 minutes or until golden brown on the edges.
(7) Take out of the oven and again, press lightly into each cookie with your index finger. Place a jumbo chocolate chip into the crevice and let cool until chocolate chip hardens. Pop out, and enjoy 🙂
♥ Doesn’t that look pretty…and like you slaved for hours 😉 ? ♥
Made Out Of makes 18 cookies
(1) c. Dark Chocolate Chips
(1) c. Flour
(1/2) tsp. Salt
(1) Stick Butter or 1/2 cup
(1/2) c. Sugar
(2/3) c. Brown Sugar
(1/2) tsp baking soda
(1) Pack Dark Hot Chocolate Mix (0.52 oz)
(2) tsp Vanilla Extract
Lets Get It Started Heat Oven to 350
(2) Combine egg, vanilla, and butter in a smaller bowl.
(3) Combine wet and dry ingredients together. Next, add the chocolate chips.
(5) Bake for 15 minutes or until golden brown on top. I like to take my cookies out 1 minute underdone to get a chewy consistency.
Let cool for 5 minutes and go for it. I love how the chocolate powder gives these cookies an extra special chocolate effect. Hope you try them out 🙂
3, 2, 1, Holiday Time! These decadent beautiful holiday cookies are not only tasty and festive but also such crowd pleasers! I make these every year during Christmas time.
(Margie & Lisa this one is for you xo)
Welcome to the North Pole
(2) 16.5 Sugar Cookie Dough Tube
(3) c. Semi Sweet Chocolate Chips
(1/2) c. Heavy Cream
(1) tsp Vegetable Oil
(1/2) c. Crushed Candy Canes
All I want for Christmas (Hannukah) is You
(1) Slice cookie dough into 1/2 inch even slices, the 2 tubes should make 30 cookies. Follow the instructions on the back of the package. Set cookies aside and cool.
(4) Place the remainder of the chocolate chips and 1 tsp vegetable oil over a double broiler and melt until smooth. Brush or use a spoon to spread chocolate evenly on top of cookie sandwich.
(5) Crush peppermint candies in a zip lock bag. Do this over a plastic bag-it gets messy!
Hope you enjoy!
Butter Pecan. Could two words together be anymore perfect? This recipe is easy peasy.
2 c. pecans
2 stick room temp unsalted butter
2/3 c. sugar
3 tsp. vanilla
pinch of salt
2 c. flour
Entering the Yum Zone:
(1) Preheat oven to 350 degrees. Toast pecans in oven for about 4 minutes-your nose will let you know once they’re toasted.
(3) Divide dough to make 24 cookies.
(5) Grease cookie sheet and line cookies, spreading one inch apart
Let them bake for about 12 minutes. Take them out about one minute shy of looking done-they will continue to harden when you take them out of the oven. This way you’ll get that flakey buttery consistency. Sprinkle each cookie again with sugar so they sparkle!
Let cool for 10 mins and eat them while they’re hot!