The following is a list of all entries from the Cool Cookies category.
We love to give these cookies away as presents because they’re so easy to make and get ready, and they have a really long shelf life. And who wouldn’t want to get a good, home-made peanut butter and chocolate cookie?!?! Well, I guess if you’re allergic to peanuts, you wouldn’t like them…..Ooo….
Anyway, all of you who aren’t allergic to peanuts can enjoy these delicious cookies; and all of you who are can enjoy the peanut-free cookies I’ll post tomorrow! Make these with someone you love and then give them to someone you love even more! Happy Holidays!
Peanut Blossoms (Pillsbury)
- 1 3/4 c flour
- 1/2 c sugar
- 1/2 c brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c shortening
- 1/2 c peanut butter
- 2 tbsp. milk
- 1 tsp. vanilla
- 1 egg
- Hershey kisses
Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms. 2 Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. 3 Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
Makes 36-48 cookies.
I like this picture because it gives you an idea of just how big these cookies are! They’re super thin and crunchy, and spread out so much when you bake them that they end up 3x bigger than what they started as. I’m not really sure which “auntie” of mine invented these, but they’re irresistible. They’re full of brown sugar, butter, and oatmeal….which if you think about it, is good for you. So it doesn’t make you feel too bad for eating them around the holidays! Enjoy!
Auntie’s Lace Cookies
- 2 1/4 c quick oatmeal
- 2 1/4 c brown sugar
- 5 tbsp. flour
- 1 tsp. salt
- 1 c melted butter (2 sticks)
- 1 egg, slightly beaten
- 1 tsp. vanilla
Stir the ingredients together and bake on a cookie sheet lined with parchment paper. Only put 5 or 6 on a cookie sheet because they SPREAD out! Bake at 375 degrees for 8-10 minutes, or until desired crispness. Let cool on pan for 5-8 minutes then remove to a cooling rack. Store at room temperature.
Hello everyone! I’m sorry I haven’t been posting much these past few weeks, but school has gotten pretty over-whelming these days and I haven’t had time to do much cooking! I also didn’t have time to do much recipe testing for Thanksgiving. But don’t worry…I’m going to make up for it with a TON of christmas cookie recipes! We always go all out with the christmas cookies every year, so you’ll be finding a lot of recipes here! The first cookie….Peppermint Chocolate Meringues! The peppermint in these cookies gets everybody ready for Christmas, and the chocolate doesn’t hurt either! Plus, who can resist that crunchy, airy, meringue-y texture?!?!?!?!?! Enjoy these and keep a look out for more cookie recipes to come!
Peppermint Chocolate Meringues
- 2 egg whites
- 1/8 tsp. salt
- 1/8 tsp. cream of tartar
- 3/4 c sugar
- 1/2 tsp. vanilla
- 1 c mini chocolate chips
- 3-4 tbsp. crushed candy cane
Beat the egg whites until they’re foamy. Add the salt and cream of tartar and beat them until soft peaks form. Add the sugar slowly, about 1 tbsp. at a time, until they’re very stiff and shiny.
Fold in the candy canes,
the vanilla, and the chocolate chips.
Mix it until it’s just combined, and try not to deflate the meringue.
Using a mini ice cream scoop, but them on a lightly greased cookie sheet. Put as many on a cookie sheet as possible because they don’t spread.
Bake them at 250 degrees for 40 minutes and then let them cool on a wire rack.
Makes about 36 cookies.
You’ll have to excuse my drooling.
These delicate little darlings are the perfect “crunchy on the outside, soft in the center” cookie out there. Whoever had the bright idea to create a coconut macaroon, I thank you SO much! Not only do you have the awesome flavor of the coconut, but then you have it dipped in…….CHOCOLATE! This is my kind of cookie.:)
I got this recipe from my Aunt Karen’s food blog, Karen in the Kitchen, and oh my goodness, these little things make me want to fly out to California right now and thank her in person. But, since I am stuck in Texas, and do not have the wallet to buy a plane ticket right this minute, I must settle for this: THANK YOU, THANK YOU, THANK YOU AUNT KAREN!
Okay, on to the recipe.
- 2 egg whites
- 1/8 tsp. salt
- 1/2 c sugar
- 1/2 tsp. vanilla extract
- 3 c flaked coconut
- 1/4 all-purpose flour
- 1 c semi-sweet chocolate chips
- 1 tbsp. milk
Start by separating two eggs, you only need the whites.
Whip them with the salt on high-speed until small peaks form. Then, sprinkle in the sugar 2 tbsp. at a time, beating well after each addition so that the sugar dissolves. Beat in the vanilla. Whip until stiff peaks form.
Fold in the coconut and flour.
At this stage, you could just sit at the counter and eat it straight out of the bowl. But, we must have some self-control, and we have to wait until they’re baked.
I think it’ll be worth it.
Butter and flour a sheet tray.
Remove to a rack to cool.
In the mean time, make a double boiler and melt the chocolate with the tbsp. of milk. Remove from heat until the cookies are cooled.
When the cookies are cooled, dip the bottoms into the chocolate.
Let harden on a wax-paper-lined sheet tray in the refrigerator. Makes about 36 cookies.
Since yesterday was St. Patrick’s Day, I decided to break the normal “just wear green and eat corned beef and cabbage on St. Patty’s Day” tradition and make these cute little shortbread shamrocks!
P.S. Yes, we did wear green, and yes we did eat corned beef and cabbage for dinner. I didn’t say we totally ditched those traditions!:)
To make the cookies look like 4-leafed clovers, I used this cloud cookie-cutter and the stem of the Christmas tree. Then, I just pressed the stem cut-out onto the cloud and wah-la…I had a St. Patty’s Day shamrock! You can make these anytime of year, though, with any cookie cutter you’d like.
Shortbread Shamrocks (Ina Garten)
- 3 sticks butter, softened (Yes, I know that’s a lot, but the recipe makes between 36-48 shamrocks, so you get a lot from it!)
- 1 c sugar
- 1 tsp. vanilla extract
- 3 1/2 c flour
- 1/4 tsp. salt
Start by creaming together the butter and sugar in a stand mixer with the paddle attachment. Just mix it until it comes together. Then, add the vanilla.
Sift together the flour and salt, and add to the to butter mixture. Dump it onto a clean, lightly floured work surface, and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
When it’s finished chilling, roll it out to about a 1/2 in thickness.
Stamp out the cookies with your cookie cutter. (You can see where I stamped out the Christmas tree stems around the edges!)
Place on an ungreased cookie sheet and sprinkle with green sprinkles. Bake at 350 degrees for 17-18 minutes, or until the edges just start to brown. Cool on a rack, then snack on them as you chase down the pot of gold at the end of a rainbow!