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Rosemary Butter Cookies

October 15, 2013 12:40 pm · Posted by Lauren G

You should see my rosemary plant. It's out of control! I don't really know what to do with it except maybe use a sprig here and their. Someone suggested I make some cookies...duh! These little guys are crunchy, sweet, and addicting! Definitely let the dough harden in the freezer. I left mine in the fridge overnight thinking it'd be the same, but my dough was so soft when I tried to cut it. That's why none of my cookies are round!

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 egg white, beaten
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 1 tablespoon finely chopped fresh rosemary
  • 3/4 teaspoon coarse salt
  • 1/2 cup fine sanding sugar

  1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
  2. Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
  3. Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

(Inspired by Martha Stewart)

Filed under: Yum, dessert, recipe Tagged with: rosemary, cookies, Martha Stewart
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Old-Fashioned Pumpkin Cookies

October 8, 2013 12:28 pm · Posted by Lauren G

More pumpkin! I made these a while ago, but finally got around to posting it here. If your curious, my birthday was last week, so I've been pretty busy. Anyway, these turned out pretty great! Soft on the inside with just a hint of pumpkin flavoring. They also look kind of fancy with the glaze, but they're actually really easy. Get ready to get mess though!

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350° F. Grease baking sheets or cover with parchment paper.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
  3. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
  4. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  5. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

For Glaze:

  • 2 cups sifted powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter 
  • 1 teaspoon vanilla extract 

  1. Combine ingredients in a small bowl until smooth.
  2. Drizzle over cookies

(Inspired by Very Best Baking)

Filed under: Yum, dessert, recipe Tagged with: pumpkin, October, cookies, fall
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Banana Oatmeal Chocolate Chip Cookies

June 18, 2013 12:20 pm · Posted by Lauren G

Time to make some cookies! And it'd be great if I could use up some bananas that are getting a little too ripe. What about some banana oatmeal chocolate chip cookies because I already have all of the ingredients on hand. If you haven't noticed...I'm a little bit of a lazy baker. They turned out moist with the perfect amount of sweetness. Plus, they have fruit in them so they're basically healthy.

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup butter, softened
  • 1 egg
  • 1 cup mashed ripe bananas (about 2)
  • 1-3/4 cups quick-cooking oats
  • 1 cup (6 ounces) semisweet chocolate chips

  1. Preheat oven to 375°.
  2. In a bowl, combine the first six ingredients; beat in butter until mixture resembles coarse crumbs.
  3. Add egg, bananas and oats; mix well. Stir in chocolate chips.
  4. Drop by tablespoonfuls onto greased baking sheets.
  5. Bake for 13-15 minutes or until golden brown. Cool on wire racks. 

Yield: 4 dozen.

(Inspired by Taste of Home)

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Meltaway Cookies with Cream Cheese Frosting

May 9, 2013 12:36 pm · Posted by Lauren G

Here's another great Pinterest find. These cookies only have four ingredients, and they are super easy to make. No eggs needed! If you use margerine instead of butter, does that mean they're vegan? Except for the cream cheese frosting, which would be such a shame to leave out because it can make anything taste amazing. I forgot the step to flatten the cookies with the bottom of a glass so they look a little funky, but they still tasted amazing! They almost melt in your mouth...no wonder they're called meltaways!

Meltaways

  • 1 C. butter
  • 3/4 C. cornstarch
  • 3/4 C. powdered sugar
  • 1 C. flour
  • 1 recipe Cream Cheese Frosting (see below)
  1. In a medium bowl, cream butter until fluffy. 
  2. Add cornstarch & sugar and blend well. 
  3. Beat in flour until thoroughly mixed. 
  4. Drop by small teaspoons onto baking sheet & flatten out with the bottom of a glass dipped in powdered sugar.  
  5. Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.
Cream Cheese Frosting

  • 3 oz. (yes 3) of cream cheese, softened
  • 1 C. powdered sugar
  • 1/2 tsp. vanilla
  1. Mix all ingredients together. 
  2. Color with food coloring if desired.

(Inspired by Landee See, Landee Do)

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Grapefruit Cookies

April 23, 2013 1:38 pm · Posted by Lauren G

A friend of mine has a grapefruit tree in his backyard and gave me a load of them. What else could I make with grapefruits besides juice? Cookies! These were a little unusual, but a nice combination of tart and sweet. Nice and light and perfect for spring time. The original recipe is for cut-out cookies, but my dough was a little sticky so I just dropped the dough instead.

  • Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3/4 cup cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large egg yolks

  1. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
  3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
  4. Preheat oven to 350 degrees. Drop by rounded tablespoon onto baking sheets lined with parchment paper.
  5. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.

(Inspired by Martha Stewart)

Filed under: Yum, cookies, dessert, recipe Tagged with: ruby red, Yum, dessert, grapefruit, cookies, recipe
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Reduced Fat Oatmeal-Chocolate Chip Cookies

March 12, 2013 12:51 pm · Posted by Lauren G
One of my friends has been requesting oatmeal-chocolate chip cookies for a while, so here they are. Unfortunately, I only had one stick of butter (the recipe asks for two) and was too lazy to go to the grocery store. Since I only used half the butter, I get to call these reduced fat, right?  With a little experimentation, I decided on skim milk to add the needed moisture from the missing stick of butter. They turned out great! They don't spread as much as the cookie normally would, but they're still soft and moist on the inside. And, because it's oatmeal and half the butter, they're basically healthy...

  • 1 1/2 cups packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups quick-cooking oats
  • 1 1/2 cups Gold Medal® all-purpose or unbleached flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips (6 oz)
  • 1 cup chopped nuts, if desired
  1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  2. Add milk in slowly until you reach the desired consistency. (You might not use all of it).
  3. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  4. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Makes 3 1/2 dozen cookies

(Inspired by Betty Crocker)

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Molasses Crinkle Cookies

December 6, 2012 1:01 pm · Posted by Lauren G

There's something so inviting about a spicy, chewy molasses cookie. They're extremely easy to make, store well and even freeze well so they're perfect for holiday gift giving. I'm sure I'll be making quite a few batches this season. Here we go...

  • 3/4 cup margerine (1 and a half sticks)
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 cup white sugar

  1. Cream the margarine and 1 cup sugar. Add egg and stir until smooth. Stir in the molasses.
  2. In a separate bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.
  3. Gradually add dry ingredients into the molasses mixture.
  4. Cover and chill dough for 1 hour.
  5. Preheat oven to 375° F.
  6. Roll dough into tablespoon sized balls and roll them in remaning white sugar.
  7. Place cookies 2 inches apart onto ungreased baking sheet.
  8. Bake for 8-10 minutes or until tops are cracked.
  9. Cool on wire rack.

(Inspired by Allrecipes)

Filed under: Yum, cookies, dessert, recipe Tagged with: sugar cookie, Yum, molasses, dessert, cookies, recipe
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Pumpkin Nutella Cookies

November 20, 2012 12:54 pm · Posted by Lauren G

Wowie kazowie these are delicious! They're little clouds of pumpkin cookie (that are so soft I'll almost call it cake) with Nutella swirled throughout. And let's face it, Nutella makes anything better, but it's not too sweet or overwhelming. Yum yum yum! 

  • 1 cup canned pumpkin puree
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1/2 cup Nutella

1. Preheat oven to 350F and line baking sheets with parchment paper.

2. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined.

3. Spoon 1/2 cup in Nutella in, spreading out large dollops over the batter. Using a spoon, gently swirl the Nutella into the batter, but don't let it fully mix.

4. Take large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. When finished, try to shape the dough to resemble a cookie. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.

5. Bake for approximately 10 minutes or until lightly brown, firm to the touch and bottoms of cookie don't stick to the sheet.

(Inspired by Kirbie's Cravings)

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Snickerdoodle Sandwiches with Pumpkin Cream Cheese Filling

November 6, 2012 12:22 pm · Posted by Lauren G

Eek it's November, and have you heard? Pumpkin is the new bacon. I'm still easing my way into pumpkin, and with these cookie sandwiches you get the perfect hint of pumpkin with some classic snickerdoodles.

Snickerdoodles

  • 1 cup butter, softened
  • 1 and 1/2 c sugar
  • 2 eggs
  • 1 tsp vanilla 
  • 2 and 3/4 c flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • tsp cinnamon and 3 tsp white sugar for rolling

 

Cream sugar and butter until light and fluffy.

Add eggs and vanilla. Mix thoroughly.

Stir dry ingredients together in separate bowl and add to creamed mixture.

Chill for 20-30 min.

Preheat oven to 400 degrees.

Roll into Tablespoon size balls and then toss in the cinnamon/sugar mixture, coating the dough evenly.

Bake for 8-10 minutes or until lightly browned but soft.

 

Pumpkin Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/3 cup pureed pumpkin
  • 1/4 c brown sugar
  • 1/8 c white sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla

 

Beat all ingredients in a medium bowl with an electric mixer until smooth.

Cover and refrigerate for at least 1 hour.

Spread about 1 tablespoon filling onto the flat side of half the cookies.

Place remaining cookies on top, and gently press on each to squeeze filling to edges

 

(Inspired by The Stirring Place)

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Candy Corn Sugar Cookies

October 30, 2012 1:52 pm · Posted by Lauren G

Oh man, I totally dropped the ball and was going to post this last Thursday. Oh well, tomorrow is Halloween so there's still time to make these! Plus, it's National Candy Corn Day so all the better to make these wonderful little sugar cookies. In retrospect, I would have added a little more dye to make the colors more vibrant, but they still turned out great.

2 Sticks Butter, softened
1 c. Sugar
1 Egg
2 T. Lemon Juice
2 t. Lemon Zest
1/8 t. Salt
3 c. Flour
1/2 t. Baking Soda
Red Food Dye
Yellow Food Dye

Combine butter and sugar in a large bowl; beat at medium speed until creamy.

Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed.

Add flour and baking soda, beat until well mixed. Divide dough into thirds.

Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. (I actually don't have a loaf pan so I used a tupperware container that worked just fine.)

Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough.

In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best).

Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary.

Cut each slice into 6 wedges.

Place 1-inch apart onto a cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven.

 

(Inspired by Kathie Cooks via Pinterest)

Filed under: Yum, recipe, Food Tagged with: sugar cookie, candy corn, halloween, cookies

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