Tag Archives: all-purpose flour

Festive Cherry Drops

I found another really tasty cookie from the great people at Land O Lakes. This recipe uses maraschino cherries, and yes, I can hear some of you saying how bad they are for us. Yes I know. But we’re not eating the whole jar and it just makes these cookies burst with flavor! For one time of the year just enjoy them. Sometimes I think we’d all be better off not knowing “what is bad for us”. Life is short. Enjoy!

This recipe also has a chocolate drizzle on it. So cool looking! If you prefer you can change the chocolate morsels for the drizzle to white chocolate and make it a white drizzle instead. Still really delicious! Remember no calorie counting till next year!! (Though I did look at the calorie content for one of these delicious bites and it’s a scary 160 calories PER COOKIE!) Like I said, no calorie counting till next year. This is also a pretty easy recipe to make. Drop cookies are always pretty simple.

Photo is courtesy of Land O Lakes.

INGREDIENTS:

½ cup sugar

½ cup butter, softened

1 egg

½ teaspoon vanilla

1½ cups all-purpose flour

1 teaspoon baking powder

1 (6 ounce) jar (½ cup) maraschino cherries, well-drained, chopped

DRIZZLE:

2/3 cup real semi-sweet chocolate chips (or white chocolate)

2 teaspoons shortening

DIRECTIONS:

1. Preheat oven to 350º.

2. Combine sugar and butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, continue beating until well mixed. Reduce speed to low, add flour and baking powder. Beat, scraping the bowl often, until well mixed. Add the cherries and stir into dough.

3. Drop by rounded teaspoonfuls (use a regular teaspoon not a measuring spoon) onto ungreased cookie sheets. Bake for 9-11 minutes or until edges begin to brown. Cool for 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.

4. Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring occasionally, until melted. (30-45 seconds). Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set.

Makes about 3½ dozen cookies

Advertisements

Butter Cookies

Christmas cookies wouldn’t be complete without the usual butter cookie. Some cookies are formed using a cookie gun or cookie cutters. This recipe mainly uses cookie cutters but if you want to use your smaller cookie maker go right ahead. These cookies are also frosted! They are easy to cut out and easy to make. Win win! Decorate them with colored sugars, sprinkles or anything you wish to make them festive!

I remember when we were kids there was a wonderful lady on our street who used to make the most incredible butter cookies. We’ve tried to recreate them over the years but they were just never the same. I will always think of her though when I make or eat butter cookies. Why is it when we try and recreate a recipe from childhood it just never quite tastes the same.

I found this recipe from Land O Lakes Butter. They called for “all-natural” eggs in the recipe but just use a regular egg. No big deal. Unless you don’t have to worry about money and can afford those fancy “all-natural” eggs. Also remember to make the dough ahead of time. It should be refrigerated 2-3 hours at least before cutting into cookie shapes.

COOKIE INGREDIENTS:

1 cup butter, softened

1 cup sugar

1 egg

2 tablespoons orange juice

2½ cups all-purpose flour

1 teaspoon baking powder

FROSTING INGREDIENTS:

3 cups powdered sugar

1/3 cup butter softened

1 teaspoon vanilla

1-2 tablespoons milk

food coloring if desired

DIRECTIONS:

1. Combine 1 cup butter, sugar and egg in a large bowl. Beat at medium speed, scraping bowl often, until it is creamy.

2. Add the orange juice and vanilla and mix well. Reduce speed to low. Add flour and baking powder. Beat until well mixed.

3. Divide dough into thirds. Wrap each in plastic food wrap and flatten slightly. Refrigerate until firm, about 2-3 hours.

4. Heat oven to 400º. Roll out dough onto a lightly floured surface, one-third at a time, to 1/8-1/4-inch thickness. Keep remaining dough refrigerated. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookies sheets. Sprinkle with colored sugar if desired.

5. Bake for 6-10 minutes or until edges are lightly browned.

6. If using the frosting combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low-speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as you wish!

– If you use a 4 to 5-inch cookie cutter the recipe will make about 2 dozen cookies

Pignoli Cookies (Biscotti di Pinoli)

Of all the Italian cookies this is by far one of my favorites. It is my Dad’s favorite too. Anybody who’s bought these at the Italian bakery knows how expensive they can be!  But the best thing is that you can make them yourself for a fraction of the cost and it’s easy! The most expensive ingredient is of course, pignoli nuts. But keep an eye open when you’re in the grocery store, Walmart, warehouse club of choice, even the dollar stores! You can usually find a package of pignoli nuts for a reasonable price. I always buy as much as I can when I find them on sale too, because you can store them in the freezer or refrigerator to keep them fresh. Plus they’re always good in salads or with other dishes as well! These cookies are so moist and yummy you can’t eat just one!

INGREDIENTS:

½ cup sugar

½ cup confectioners’ sugar

¼ cup all-purpose flour

1/8 cup teaspoon salt

1 8-ounce can/tube almond paste

2 egg whites, slightly beaten

2 cups pignoli nuts (Pine nuts)

Confectioners’ sugar


DIRECTIONS:

1. Preheat oven to 300ºF. Lightly grease 2 large cookie sheets. Sift sugars with flour and salt, set aside.

2. In medium bowl, break up almond paste with wooden spoon. Add egg whites and beat until well-blended and fairly smooth. Stir in flour mixture until well blended.

3. Take a spoonful of the dough and dip it into a bowl of pine nuts. Slide the dough onto the prepared cookie sheet 2 inches apart.

4. Bake 20-25 minutes or until golden. Remove cookies to rack to cool. Sprinkle with confectioners’ sugar.

Makes about 30 tasty and delicious cookies. Can be stored in an airtight container or in the freezer up to a month. (Like there would be any left over!!)

Rose’s Molten Lava Cookies

I got this recipe from my bff Rose. I actually have not made them yet but I do plan on it! She had many requests for them and if you love or even like chocolate they will be amazing. I have known Rose since 1981 when we were both at SUNY Oneonta. She rocks! So try these cookies out and remember they come from an amazing person! If you ever go to Pindar out east on the north fork of Long Island stop in and say hi! Buy some wine! Anyway…Bake some cookies!

Rose's Molten Lava Cookies

INGREDIENTS:

1 cup (2 sticks) butter, softened

2 cups sugar

¾ cup cocoa powder

2 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/3 cup dark or semisweet chocolate (at least 60% cocoa), roughly chopped

Powdered sugar for garnish (optional)


DIRECTIONS:

1. Preheat oven to 350ºF.

2. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.

3. Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.

4. Shape dough into 1″ balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.

5. Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9-11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired.

6. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.

7. To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.

**Tips From Rose: She used Ghiradelli 60% cocoa chips. At first she used 2 chips but suggested adding 3-4 if you really love chocolate!

Another tip is to roll the cookies in powdered sugar before baking; this creates a crust of sugar!

Dining with Donald

Donald on Dining in and Out.

Cruise Ship Recipes at Home

How do I Make That?

Rachael Ray

It's Not Just Popcorn!

Joanne Eats Well With Others

It's Not Just Popcorn!

Garlic Girl

It's Not Just Popcorn!

BuzzFeed - Tasty

It's Not Just Popcorn!

An Edible Mosaic™

It's Not Just Popcorn!

StephenKing.com - Latest News

It's Not Just Popcorn!

Food52

It's Not Just Popcorn!

Big Bear's Wife

It's Not Just Popcorn!

Cinnamon-Spice & Everything Nice

It's Not Just Popcorn!

The Weekend Gourmet

It's Not Just Popcorn!

Skinnytaste

It's Not Just Popcorn!

What's Cooking at the Genua's?

It's Not Just Popcorn!

Chef in Training

A great place to find easy, delicious and family friendly recipes.

The Pioneer Woman

Plowing through Life in the Country...One Calf Nut at a Time

that's what she eats.

if you want to know what she said, you have to know what she eats.

Simply Recipes

It's Not Just Popcorn!

It's Not Just Popcorn!

overdeepblueseas

OVER DEEP BLUE SEAS BLOG @ WordPress.com

Sluggo's Escapades

What's Sluggo up to today?

RavieNomNoms

A Girl, Her Blog, and Lots of Food Pictures!

%d bloggers like this: