Friday, December 25, 2009

Soft Molasses Spice Cookies

When it comes to spice cookies and gingersnaps I'm in love. I could eat a whole box of them to myself and it'd be totally worth the belly ache. I made these soft darlings for goodie bags I gave to my co-workers :) I rolled them in brown and then white sugar and I definitely have to say I prefer white sugar as it sparkles a lot better. These had the spice flavor, but I didn't find them too overpowering like some store bought cookies. Also be sure to give them enough room to expand as you can see I didn't and got a few Siamese twins :P That was okay by me though, more for me to eat!

Soft Molasses Spice Cookies
from The Great American Cookie Cookbook (Publications International, Ltd.) - buy it here on

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup softened butter
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup milk

Preheat oven to 350 degrees. Grease cookie sheets.
Mix flour, baking soda, cinnamon, ginger, nutmeg, salt and cloves in medium bowl.

Beat 1/2 cup butter in large bowl until smooth and creamy.
Gradually add brown sugar until light and fluffy. Beat in egg until fluffy.
Beat in molasses and 1 teaspoon vanilla until smooth.
Beat in flour mixture at low speed alternately with 1/4 cup milk until blended.

Drop rounded tablespoonfuls (sprinkle or roll in sugar if desired) of dough about 1 1/2 inches apart onto prepared cookie sheet.
Bake 12 minutes or until set. Let cookies stand on cookie sheets 5 minutes; transfer to wire rack to cool completely.

Sunday, December 20, 2009

Pumpkin Chocolate Chip Cookies

I am one of those people who go completely nuts for pumpkin, so these are no exception whatsoever. They're not perfect and circular, but who cares? They're pumpkin AND chocolate, best combination ever. Pumpkin is such a great ingredient due to the fact it makes food extremely moist. These are moist and sweet with that touch of chocolate. Go ahead, make them! They didn't last long in my house, and no I didn't eat them all. But now that I think of it, I should of...

Pumpkin Chocolate Chip Cookies
from Old Fashioned Country Cookies (Gooseberry Patch) - buy it here at

4 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon salt
1 lb. margarine or butter
2 eggs, beaten
2 cups sugar
2 tablespoons vanilla
16 oz. can pumpkin (not pumpkin pie filling)
2 cups chocolate chips

Preheat oven to 350 degrees.
Combine together flour, baking powder, cinnamon, allspice, nutmeg, and salt and set aside.
Cream the margarine and sugar together. Add eggs, vanilla, and pumpkin.
Stir in dry ingredients and chocolate chips.
Drop by desired spoonful size and bake for 15min. or until done.

Saturday, December 19, 2009

Sour Cream Cookies

My mother tends to always have an obscene amount of sour cream in her fridge so I wanted to make use of some if not most of it. Don't get me wrong, I LOVE the stuff! But one container is enough for me :) I found this recipe and was curious at how they would taste and turnout! They aren't thtat sweet for being a cookie, but I find just a drizzle of icing is all they really needed. Not too powerful, not too weak, but just right! So let's get started on this easy peasy recipe:

Sour Cream Cookies
from Old Fashioned Country Cookies (Gooseberry Patch) - buy it here at

1/2 cup shortening
1 1/2 cups brown sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup chopped nuts (optional, I made mine without due to co-worker's with allergies)

Mix together thoroughly the shortening, brown sugar and eggs.
Stir in sour cream and vanilla.
Sift flour, soda, baking powder, and salt; stir into sour cream mixture. Add nuts.
Chill at least 1 hour. Drop by rounded teaspoonfulls about 2" apart on an ungreased baking sheet.
Bake until delicately browned, about 8 to 10 minutes at 400 degrees. Makes about 5 dozen cookies.

I drizzled mine in festive colors but the possibilities are endless! The book recommends slathering these cookies with a Burnt Butter Icing. Recipe is as follows:

Burnt Butter Icing:

4 tablespoons butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons hot water

Melt butter until golden brown. Blend in powdered sugar and vanilla.
Stir in hot water until icing spreads smoothly.
Icing for about 30 cookies.

Sunday, December 13, 2009

Edible Christmas Wreaths

It's that time of year again! Time to crack open those cookbooks and find what sweet treats you're going to make this holiday season. Every year my mother and I bake up a storm to make goodie bags for our co-workers. Last year I was left to making it all on my own! So i did and it was tiring but well worth it in the end. Some of my co-workers don't have family anymore so it's sometimes all they get for Christmas. It breaks my heart but warms mine as well because I know they appreciate it and are grateful for our gift to them.

This is your typical "rice krispie treat" but I used Special K for this as it's what I had one hand. Honestly, you can't even taste the difference between the two cereals after you pile on all that sweet gooey marshmallow :)

I used red icing for the holly berries, but feel free to let your imagination wander! hots...crushed candy cane...

Edible Christmas Wreaths

10 oz. marshmallows
6 cups of corn flake cereal (crush with your hands) or rice krispie cereal
1/4 cup butter
1/2 tsp. vanilla
1 tsp. green food coloring, or to your desired green-ness
bagged red frosting or other candies for decorating the wreaths

Melt butter and marshmallows over low heat stirring constantly.
When completely melted add vanilla and green food coloring.
Add in corn flakes. Stir until they are completely coated and green!
Grease hands with butter or cooking spray and start shaping into little O's on a silicone baking mat or wax paper. CAUTION: Very Hot!
Repeat steps until all of the mixture is used. Cool before serving.