We had some new neighbors move in - and what's a better way to welcome someone to the neighborhood than with the best cookies ever?! These are my favorite cookies of all time. Straight from my grandma's cookbook. This is the dirtiest page in the cookbook, that tells you how good they are.
I made a simple tag with this cute stamp. I am glad my sister talked me into buying it. It makes me want to make treats for more people.
Oatmeal Chocolate Chip Cookies
3/4 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
3/4 tsp salt
1 tsp soda
2 cup quick rolled oats
1 pkg chocolate chips
Cream together shortening and sugars. Add eggs. Add remaining ingredients in order and mix well. Bake at 350 degrees until done. (That's how my grandma wrote it - but for us it is about 12 minutes)
Tips:
Add 3/4 cup chopped nuts if you'd like (and I do!)
I like to go a little lighter on the chocolate chips - like 3/4 of the bag
Use a small spring-loaded ice cream scoop, like this one, to make uniform sized cookies.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
August 22, 2011
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September 22, 2010
Football Themed Cake
Thanks to Jen from My Kitchen Addiction, I was inspired to make this cake for our Nebraska football game party. I will say this is my first attempt at something even close to cake decorating. My usual is frost the top of a 9x13 cake and call it good. I think it was because my frosting was always too thin. Anyway - this was actually quite fun and not too difficult. My cookies aren't perfect - but that makes them look homemade right?
So I made our family's favorite sugar cookie recipe and then decorated them with royal frosting. Now, I will say something about royal frosting - it looks so cute, but it isn't like the best frosting ever. It is for looks, not taste. (It doesn't taste bad, I just like my frosting buttery and sugary and vanilla-y.) I found tutorials on University of Cookie and Bake at 350 that helped me a lot through the whole process. Remember this was all new to me?
So here was the centerpiece of our party table. After more people arrived it was surrounded by delicious appetizers. Mmm, thanks to all who brought something.
I made football helmets, N's, footballs, and stars to add another color. The cookies were a big hit - they were one of the first things to disappear.
Here is the recipe for our family's favorite sugar-cookie recipe:
1 cup sugar
2 eggs
1 tsp vailla
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Cream butter and sugar together until light in color and fluffy. Add in eggs one at a time. Add vanilla. Sift together flour, baking powder, soda, and salt. Add to wet ingredients. Roll into ball and refrigerate 2-3 hours. Roll out, about 1/8 inch thick (yes, really that thin) and cut into desired shapes. Bake at 375 for 10 minutes or until edges are golden.
My favorite way to eat these is to sprinkle with some sugar just before baking and eat plain. Or with just a thin layer of buttercream frosting.
So I made our family's favorite sugar cookie recipe and then decorated them with royal frosting. Now, I will say something about royal frosting - it looks so cute, but it isn't like the best frosting ever. It is for looks, not taste. (It doesn't taste bad, I just like my frosting buttery and sugary and vanilla-y.) I found tutorials on University of Cookie and Bake at 350 that helped me a lot through the whole process. Remember this was all new to me?
So here was the centerpiece of our party table. After more people arrived it was surrounded by delicious appetizers. Mmm, thanks to all who brought something.
I made football helmets, N's, footballs, and stars to add another color. The cookies were a big hit - they were one of the first things to disappear.
Here is the recipe for our family's favorite sugar-cookie recipe:
Sugar Star Cookies
1 cup butter1 cup sugar
2 eggs
1 tsp vailla
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Cream butter and sugar together until light in color and fluffy. Add in eggs one at a time. Add vanilla. Sift together flour, baking powder, soda, and salt. Add to wet ingredients. Roll into ball and refrigerate 2-3 hours. Roll out, about 1/8 inch thick (yes, really that thin) and cut into desired shapes. Bake at 375 for 10 minutes or until edges are golden.
Tips:
No, I didn't roll my cookies out that thin for the cake, but I wish I would have.My favorite way to eat these is to sprinkle with some sugar just before baking and eat plain. Or with just a thin layer of buttercream frosting.
September 17, 2010
In the Works...
(No this isn't my work, it is Jen's -- I only hope mine are that cute.)
December 15, 2009
Mint Chocolate Swirl Cookies
I am doing these in honor of my baking party this upcoming weekend. It is a tradition in my husband's family for all the girls to get together and bake. These cookies are very fun to make and are impressive too! I took these to a cookie party at my friend, Jeri's house. I even won "Most Beautiful Cookie" and tied for "Most Festive."
Okay, a little disclosure before you start scrolling down. It is long. Don't worry about it. I just found a bunch of tips that really helped me as i went along. The purple are my tips. If this is too confusing for you, and you just want the recipe click here.
Mint Chocolate Swirl Cookies
Adapted from Food Network
Mint Dough:
½ c sugar
2 Tbsp powdered sugar
¼ tsp salt
1 egg
1 to 1¼ tsp peppermint extract
1 cup butter, at room temperature
2 c all-purpose flour
Chocolate Dough:
1¼ c sugar
¾ c cocoa powder
¼ tsp fine salt
1 c butter, at room temperature
1 egg
1½ c all-purpose flour
For the mint dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. (tip: before dividing dough, draw with a Sharpie a 10 x 12 rectange on the back side of the parchment paper, this will make your layers the exact same size. See my pictures below. Don't forget to flip it before rolling the dough. Also, if the dough gets too sticky and unmanageable, stick it in the fridge or freezer for a couple minutes) Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. (I would remove the one you rolled it out on, the one with the square. It is easier to remove while cold and your dough is probably stuck more to that peice or parchment rather than the top piece.) Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. (By the time you get all this done your dough has probably warmed up a little, if not, wait - it is much easier to roll it up when it is a little warmer than fresh out of the fridge) Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. (The chocolate dough will probably crack as you roll it, just smooth it out with the warmth of your fingers, if that doesn't work, fill in the holes with the scraps you trimmed off earlier. Again, if the dough gets unmanageable or is sticking too much to the parchment, place it in the fridge for a few minutes.) Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
Evenly position racks in the oven, and preheat to 325 degrees F.
Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
Okay, a little disclosure before you start scrolling down. It is long. Don't worry about it. I just found a bunch of tips that really helped me as i went along. The purple are my tips. If this is too confusing for you, and you just want the recipe click here.
Adapted from Food Network
Mint Dough:
½ c sugar
2 Tbsp powdered sugar
¼ tsp salt
1 egg
1 to 1¼ tsp peppermint extract
1 cup butter, at room temperature
2 c all-purpose flour
Chocolate Dough:
1¼ c sugar
¾ c cocoa powder
¼ tsp fine salt
1 c butter, at room temperature
1 egg
1½ c all-purpose flour
For the mint dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. (tip: before dividing dough, draw with a Sharpie a 10 x 12 rectange on the back side of the parchment paper, this will make your layers the exact same size. See my pictures below. Don't forget to flip it before rolling the dough. Also, if the dough gets too sticky and unmanageable, stick it in the fridge or freezer for a couple minutes) Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. (I would remove the one you rolled it out on, the one with the square. It is easier to remove while cold and your dough is probably stuck more to that peice or parchment rather than the top piece.) Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. (By the time you get all this done your dough has probably warmed up a little, if not, wait - it is much easier to roll it up when it is a little warmer than fresh out of the fridge) Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. (The chocolate dough will probably crack as you roll it, just smooth it out with the warmth of your fingers, if that doesn't work, fill in the holes with the scraps you trimmed off earlier. Again, if the dough gets unmanageable or is sticking too much to the parchment, place it in the fridge for a few minutes.) Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
Evenly position racks in the oven, and preheat to 325 degrees F.
Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
Now, take the cookies to a party and win an award!
June 05, 2009
Pecan Shortbread
I work night shifts at the hospital, and sometimes Labor & Delivery can get pretty busy - especially in the summer. So one day this week we decided to do a potluck dinner. This way if it is really busy and we don't have time to go down to the cafe to get something, it is there for us. This week, it was on the perfect day.
I was in charge of dessert and my mom and I have been talking about these cookies for a while.
Pecan Shortbread
adapted from The Barefoot Contessa Cookbook
3/4 pound unsalted butter, room temperature
1 cup sugar
2 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
Roll the dough 1/2-inch thick
Cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). I didn't have a cookie cutter other than a heart so I decided to use my handy pizza cutter. Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown.
Let cool completely before eating. I know, this is hard - but trust me, they are one of the few cookies that are better room temperature.
I decided to double the recipe - some for work, some for my mom. So with the second batch I decided to roll it into a log and chill that way. Once it was chilled I cut it into 1/2 inch slices and baked as above.
Either way works, the dough needs to be well combined for the log - or else it will crumble as you cut it.
Delicious! Once cooled, eat before someone else does!
I was in charge of dessert and my mom and I have been talking about these cookies for a while.
Pecan Shortbreadadapted from The Barefoot Contessa Cookbook
3/4 pound unsalted butter, room temperature
1 cup sugar
2 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick
Cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). I didn't have a cookie cutter other than a heart so I decided to use my handy pizza cutter. Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown.
Let cool completely before eating. I know, this is hard - but trust me, they are one of the few cookies that are better room temperature.
I decided to double the recipe - some for work, some for my mom. So with the second batch I decided to roll it into a log and chill that way. Once it was chilled I cut it into 1/2 inch slices and baked as above.
Either way works, the dough needs to be well combined for the log - or else it will crumble as you cut it.Delicious! Once cooled, eat before someone else does!
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