cookie inspiration: blueberries-n-cream cookies

Weeks ago E and I ventured into Austin to run some fun errands (aka shopping for teacher gifts).  He loves to call our little jaunts "getting weird in Austin," a play on the city's catchy slogan.  After I took him to the mall, we hopped on over to my favorite grocery store (and former employer) Central Market.

We snaked through the store nibbling on fruit and English Cheddar until we settled our sites on the bakery.  One 10-grain bread and two cookies later we were sitting outside enjoying the unseasonably cooler air.

E ate a Chocolate Chunk Cookie and I was tempted by the Blueberry and Cream Cookie.  I knew I had to try making them at home, the flavors are something not seen often in cookies and are perfect for the summer potlucks and picnics that lie ahead.  I must admit I had success the first round of recipe testing.  They were delicious and a big hit with the two crowds I shared them with Memorial Day weekend.  Score!

cookies so good we keep the remnants on our face

Blueberries-N-Cream Cookies
makes 4 dozen

2 1/4 cups all purpose flour
1/2 teaspoon baking soda
2 sticks butter, softened
1/2 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3/4 cup dried blueberries
1 1/4 cup white chocolate chips

1. Preheat oven to 350 degrees.  Line cookie sheet with parchment.  In a small bowl, sift the flour, salt, and baking soda; set aside.  In a bowl of an electric mixer fitted with a paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.  Reduce speed to low and add vanilla and eggs.  Beat until well mixed., about 1 minute.  Add flour mixture; mix until just combined.  Stir in the blueberries and white chocolate chips.
2. Using a cookie scoop, drop scoopfuls onto parchment lined baking sheets, spacing 2 inches apart.
3. Bake cookies for 10-12 minutes, until the edges are golden brown.  Cool on baking pan for 2 minutes before transferring cookies to a wire cooling rack.

st. nick is coming...(recipe: gingerbread cookies & red velvet cookie link)

St. Nick is coming to town

Spicy, warm & crunchy-Santa will appreciate these idyllic holiday cookies.  When rolling out cookie dough, make sure you roll them 1/4" thick.  This will ensure you that your cookies will hold together nicely.

Gingerbread Cookies
yield:  18 cookies (depending on your cookie cutters)
3 cups all purpose flour, plus more for rolling
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick)
1/2 cup dark brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground pepper
3/4 teaspoon kosher salt
1 egg
1/2 cup molasses
Royal Icing
Sugar Sprinkles, Sanding sugar for decoration

1. Sift flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper & salt in a large bowl.  Set aside.
2. Cream butter and sugar in a bowl of an electric mixer, fitted with a paddle attachment, on medium speed until fluffy.  Add egg and molasses to the cream butter/sugar mixture, mix until combined. Add the flour mixture and mix until dough is formed.
3. Shape dough into a disc and refrigerate for 1 hour.
4. Preheat oven to 350 degrees F.  Roll out dough on a lightly floured board to 1/4 inch thickness.  Cut into shapes with cookie cutters.  Space 2 inches apart on parchment lined baking sheets, refrigerate for 15 minutes, until firm.  Bake cookies for 12 minutes, until cookies are crisp, but not dark.  Cool on sheets resting on wire racks.
5. Pipe designs on cookies and sprinkle with sugar immediately.  Let stand for a few minutes before tapping excess sugar off of cookies.  Let icing dry for at least an hour.  Store in an airtight container for 5 days.

***To pipe designs, I use a mini squeeze bottle, available at craft supply stores.  I love squeeze bottle because they are reusable and the tip is fine enough to get by drawing designs.

Royal Icing (Quick & No Raw Eggs)
yield:  1 1/4 cup
1/2 pound confectioners sugar
2 1/2 tablespoons meringue powder

1. Put sugar, meringue powder & scant 1/4 cup water in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low until smooth, about 7 minutes.  If icing is too thick, add water, a teaspoon at a time; if too thin, mix icing a few minutes more and add more sugar if needed.

Link to Red Velvet Chocolate Chip Cookies here.  Doesn't this color just scream Christmas!  So easy to make.  I wanted to use white chocolate chips, but didn't have any, so I followed the recipe exact.  Either way, I think Santa would approve.

Colorful Days (Recipe: Chocolate Chip Cookies)

Texas Bluebonnets

March is one of my favorite months in Texas.  The weather flirts with the heat but for the most part it is quite pleasant.  This could be a factor in my lack of posts last month as I've found myself outside a lot!  But it is the fields of bluebonnets, flecks of yellow and red that rest alongside the roads and a sea of purple highlighting pastures that make me truly enjoy a Texas spring.  We here are very lucky to be amongst the wildflowers this time of year.

Neighbor's flowers peeking over the picket fence

Crossvine (smells deliciously similar to coffee)

Huisache

Poppies...poppies...poppies will make them sleeeeep

Gopher Plant

Chocolate Chip Cookies

yield:  3 dozen

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips

1. Preheat oven to 350 degrees. Line cookie sheet with parchment.  In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop Heaping tablespoons full onto parchment lined baking sheets, spacing 2 inches apart.
3. Bake cookies for 8-10 minutes, until the edges are golden brown.  Cool on baking pan for 2 minutes before transferring cookies to a wire cooling rack.

Hello 2012 (Recipe: Black Forest Cookies)

Its the beginning of the New Year and I haven't one goal set for the year.  I'm glad.  I want it that way.  New and exciting things are upon us this year and I can't wait to share.  First, we are finally back in the groove of home improvement.  We took a year hiatus, but are now back in business.

Baking Tots room will be transformed from Nautical Nursery to Big Boy Superhero room.  He is moving rooms as well, one that is not in the sun for the majority of daylight hours during summer.  We are also getting rid of the nasty carpet that barely survived the family of six that lived here before us and was definitely laid to rest by a certain toddler.  I am very excited about that!

I have a new and wonderful camera that I have been getting acquainted with, thanks to my hubby.  It will be a great addition to the blog.  A new baby will be arriving in July.  Not mine!  My sister's!  And hopefully I'll have some foodie news to share in a few months.  I have a good feeling about 2012.  How about you?

As I said before, I did not lay any goals out for the New Year.  And where there are no goals, there are no food restrictions and thus I must share a cookie recipe that is filled with dried cherries,  subtle in chocolaty favor and sweetened with confectioners sugar.

 

Black Forest Cookies
yield:  about 4 dozen cookies
1/2 cup unsalted butter
1 cup sugar
1 egg
1 3/4 cups flour
1/3 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon almond extract
2 tablespoons water
1 cup dried tart cherries
1/4 cup confectioners sugar

1. Preheat oven to 350 degrees F.  Cream butter an sugar.  Beat in egg.
2. Whisk together flour, cocoa, salt, and baking soda.  Stir flour mixture into creamed butter mixture along with almond extract & water.  Mix well until blended.
3. Stir in dried cherries.
4. Shape dough into 1 inch ball.  Roll balls in confectioners sugar, twice, and place 2 inches apart on lightly greased cookie sheets.  
5. Bake 15 minutes or until tops feel firm when touched.  Transfer cookies to wire racks; let cool.  Store in airtight container.

Sometimes it just doesn't work out (Chocolate Chip Cookie Tart)

A few Saturdays ago I was so excited to go to our neighborhood festival.  For a neighborhood sponsored event, it is actually very well put on.  I had envisioned us walking to the park, The Baking Tot enjoying the petting zoo, jumping in the bounce houses, and riding the kiddy train made from old oil drums.  I was excited to have the chance to listen to the live bands and watch the silly pet competitions but alas, we were only there for two minutes.  Just two minutes!

I had asked off from work so we could have this glorious day as a family but The Baking Toddler decided to throw a tantrum instead.  Unfortunately the hubs and I had to make the decision to turn around, because that type of behavior was not deserving of a good time.

So reluctantly and sadly we walked home, as our child was screaming in the stroller.  I cried.  Once we arrived home, the hubs put The Baking Tot in his room and we cuddled on the couch and watch one of our recorded sitcoms in peace.

So yes, my day didn't turn out to be the one I had hoped, but it did have a sweet ending.  Much like the photos for this recipe.  The Baking Tot had been stalking the kitchen upon hearing the word "cookie."  As you could see, my photo session with the tart didn't work out as I had planned either.  But I think the photo above captures the anticipation and excitement any chocolate chip cookie (large or small) brings to a child-and I love it.

Chocolate Chip Cookie Tart

yield: Makes one 9-inch tart or pie plus about 1 dozen cookies

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature (plus more for the pan)
• 1/2 cup granulated sugar (plus more for the pan)
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips

1. Preheat oven to 325 degrees. Butter a 9-inch tart pan with a removable bottom and coat it with granulated sugar; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Freeze or bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.

I feed the hungry (Recipe: Lemon Sandwich Cookies)

I work with at least two dozen college students.  Two dozen hungry college students.  And luckily enough they are eager and gracious to try any of the goodies (experiments) I bring them.  I have brought cookies, these brownies, and brownie bites and our feature today, lemon sandwich cookies.  On every occasion the treats are gone within five minutes.  FIVE MINUTES!  No exaggeration.  I remember one day a girl exclaimed, "Oh, I am so happy!  I've eaten nothing but Ramen for 5 days straight!" 

I definitely can relate!  I remember the spring semester of my sophomore year I ate cereal for dinner almost every night; well, with the exception of one day during the week.  Just across our dorm parking lot sat Little Caesars Pizza and luckily enough they held their "crazy deal" on Wednesdays (a mere bag of 6 breadsticks for a $1.00.)  I can smell them as I type.  I LOVED them.

I brought these cookies on a busy workday and received many compliments...and a few requests to make more.  Apparently, I work with some cookie lovers (or lemon lovers.)

Speaking of,  I cannot believe my lemonade recipe has swiftly climbed up to the second most popular post on this humble little blog.  There must be a lot of lemon fans out there.  I know I'm one of them.  So I'm positive there will be a lot of happy people visiting this recipe.  These cookies are cakey and soft with a delicate and subtle lemon flavor-the first thought that crossed my mind after biting into one was ahhh!  Spring has arrived!  The second...wouldn't they be beautiful on your Easter table?

Lemon Sandwich Cookies
Bon Appetit January 2009 
Filling:
2 tablespoons finely grated lemon peel
1/8 teaspoon salt
1/4 tsp. lemon juice
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (packed) powdered sugar

1. Using back of spoon, mash lemon peel and salt to paste in medium bowl. 
2. Add butter and lemon juice. Using electric mixer, beat until fluffy. 
3. Add sugar in 4 batches, beating after each addition until blended.

The filling can be made one day ahead. Cover and refrigerate the filling; bring it to room temperature before using.

Cookies:
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon peel
3 3/4 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolk

For cookies:

1. Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
2. Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
3. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.

Assembly:

1. Gather 2 teaspoons filling and roll into a ball.  Place in the center of the flat side of 1 cookie. Top with another cookie, flat side down. And gently squeeze cookies together.  Repeat to make more sandwich cookies. 

 DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

The Breakfast Cookie (Banana Oatmeal Cookie)

These cookies remind me of the old adage "everything under the kitchen sink," except it would be called "everything in the toddler's pantry cookie." I really liked these cookies-oh and by the way, they are one of my "ones left behind" recipes.  This cookie is an adaptation of NutureBaby's Banana Oatmeal Cookie or as our household dubbed it "The Breakfast Cookie."

I was so happy to have found the NurtureBaby website when The Baking Toddler was transitioning into solids.  I loved He loved the Super Mac N Cheese and their recipes inspired me to dive in and feed him bolognese, lentils and other foods I really didn't think about giving him at the time.  If you have babies or are interested in making your own baby food I highly recommend the site.

These cookies came from NurtureBaby except I added some dried fruits to the batter to make it extra special.  The Baking Toddler didn't quite like dried apples or raisins at the time, but when I put them in a cookie, he quickly changed his mind.

Breakfast Cookies (Oatmeal Banana Cookies) 
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1 ½ cups whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
3 cups rolled oats (not quick cooking)
1 cup (2 sticks) unsalted butter
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 tbsp. vanilla
2 ripe bananas
1/4 cup freeze dried apples (found in baby food section at grocery store)
1/4 cup golden raisins

1. Preheat oven to 350 degrees.
2. Whisk WW flour, salt, baking soda, cinnamon and oats in bowl and set aside. In large mixing bowl, cream butter and sugars together until well combined. Add eggs, one at a time, then add vanilla and bananas. Mix until bananas are well incorporated, then add flour mixture. Add apples and raisins and stir until just combined; over mixing will make the cookies tough.
3. Spoon cookies onto baking sheet and cook for 12-13 minutes. Cool on wire rack.

Christmas Cookie Recap

My plan for today's post was Christmas Brunch, I even have a teaser on the side of the screen to lure you in.  Unfortunately, I've changed my mind.  I'll still give you the recipe link to the Eggnog French Toast-just ask in the comment section of this post, but I really think that one post doesn't do this brunch justice.  This brunch is very special to me and I feel it should be a special holiday edition much like the cookie series, so my apologies, but I hope you understand.

I hope you have enjoyed Baking for the Boys Christmas Edition, Inside the Cookie Box.  It is so nice to share favorite recipes, especially those you enjoy during this time of year.  I'd also like to wish everyone a safe, happy and healthy holiday season.  Merry Christmas and Happy New Year to all!

Brown Sugar Shortbread

Sugar Cookies

Lime Meltaways

Cream Cheese Spritz

Snickerdoodles

 Spice Cookies

Inside the Cookie Box-Spice Cookies

OK.  I'm breaking the silence on my Monday cookie post.  Only to inform you about this cookie.  It is the most requested recipe from my repertoire.  So yes, I've saved the best for last.  I clipped this recipe when I was in high school, so I've had it for a long while.  Every holiday season I whip it out of the recipe box (it makes quite a bit) for cookies swaps or parties, and every year I'm asked for the recipe...so here it is!!!

They have a warm, gingery spice flavor and are so soft on the inside.  I think that is why people LOVE them, because they look look a ginger snap, have a crunchy exterior from being rolled in sugar and a surprisingly soft interior.  I bet you, like me, you'll make these every year.

***From the "Inside the Cookie Box" edition.

Spice Cookies
Yield: about 6 dozen
1 ½ cups unsalted butter
2 cups sugar
2 eggs
½ molasses
4 cups flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.
2. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
3. Shape into ¾ oz. (1/2 inch) balls; roll in granulated sugar.
4. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 7-8 minutes or until edges begin to brown. Cool for 2 minutes before moving to a wire rack.

Inside the Cookie Box-Snickerdoodles

My youngest sister's favorite cookie-Give theses cookies ample room on the cookie sheet-they spread quite a bit.

Snickerdoodles
makes approx. 20 cookies

2 ¾ all purpose flour
2 t. baking powder
½ t. salt
1 c. (2 sticks) unsalted butter
1 ½ c. plus 2 T. sugar
2 large eggs
2 t. ground cinnamon

1. Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. Put butter and 1 ½ cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

2. Stir together cinnamon and remaining 2 Tablespoons sugar in a small bowl. Shape dough into 20 (1 ¾ oz) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

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Inside the Cookie Box-Lime Meltaways

It seemed that Martha Stewart had a slight obsession with Lime Meltaways a while back...and no wonder, they are so good!

Lime Meltaways
makes about 5 dozen

¾ cup (1 ½ sticks) unsalted butter, softened
1 cup confectioners sugar
Grated zest of 2 limes, plus 2 tablespoons fresh lime juice
1 T. pure vanilla extract
1 ¾ cups plus 2 tablespoons all purpose flour
2 T. cornstarch
¼ t. coarse salt

1. Put butter and 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add the lime zest, lime juice and the vanilla, and mix until fluffy.

2. Whisk together flour, cornstarch, and salt in a medium bowl. Add to butter mixture, and mix on low speed until just combined.

3. Divide dough in half. Place each half on an 8-by-12 inch sheet of parchment. Roll dough into a log on parchment to 1¼ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

4. Preheat oven to 350°. Remove parchment from logs; cut into ¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper.

5. Bake cookies until barely golden, about 13 minutes. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.  Cool cookies completely and toss in the sugar once again.

Cookies can be stored in airtight containers up to 2 weeks.

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Inside the Cookie Box-Cream Cheese Spritz Cookies

This recipe is a marriage between two spritz cookie recipes.  My friend posted a link on facebook for cream cheese spritz cookies, my husbands favorite Christmas cookie.  Struck by curiosity, I combined my grandmother's recipe and the cream cheese recipe resulting in a tender and subtle flavored cookie.

Cream Cheese Spritz Cookies
yield:  7-8 dozen

8 oz. (1 cup) unsalted butter, softened at room temperature
3 oz. cream cheese, softened at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. almond extract
2 ¼ c. all-purpose flour, sifted
Food coloring, sparkling sugars or other decorations for sprinkling (optional)

1. Preheat oven to 350° F. Cream butter & cream cheese in mixing bowl, add sugar, and beat until light and fluffy.

2. Beat in egg and add almond extract and food coloring (if using). Blend in flour gradually.

3. Fill cookie press and press cookies onto parchment

4. Bake for 8-12 minutes. Cool on wire rack.

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Part of the Inside The Cookie Box Holiday Edition 

Inside the Cookie Box-Brown Sugar Shortbread

Brown Sugar Shortbread
yield: 1-2 dozen 

1 c. butter, room temperature

½ c. dark brown sugar

2 c. flour

2-3 T. sparkling sugar

1. Cream butter and sugar together and add flour, a little at a time until incorporated.

2. Chill for 30 minutes

3. Roll dough out to a ¼ inch thickness

4. Cut out shapes using cookie cutters; sprinkle with sugar.

5. Bake at 375°F for 10-12 minutes

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Part of the Inside The Cookie Box Holiday Edition

A Sweet Exchange-Inside the Cookie Box

This is an announcement for my six week holiday cookie event starting Monday, November, 15.  Tune in every Monday for the next few weeks for a new holiday cookie recipe.  And best yet...it's just a picture and recipe!!! You don't have to read (scroll down and skip) my pointless drivel. :)

Last year I had an amazing idea.  Carrying on the tradition of homemade & baked holiday treats, I decided to make cookie boxes for friends and family.  I usually have a gift theme every year, gingerbread & lemon, homemade marshmallows and hot chocolate mix, caramel & butterscotch, but never had I gifted cookies.  Let me tell you...it was the most time consuming experience out of all of my holiday treats...ever!  There had to be an easier way...and there is, host a cookie swap!

The Invite
Invite guests three to four weeks in advance. Have each person bring along copies of their recipe as well as some supplies for gift-wrapping, such as ribbons, tags and boxes.  A good number of people to invite would probably be around 6 to 8.

The Cookies
Ask each guest to make a dozen cookies for every person in attendance, plus an extra dozen for sampling. If the number seems too daunting, don't fret, ask them to bring a half dozen per person in attendance.  Just make sure everyone will go home with an assortment of several dozen cookies to give as gifts.

The Swap
On the day of the party, brew some coffee and tea, and clear a few tables for a sampling station, swapping and packaging stations. Provide several platters and cake stands and have each guest put out a plate of cookies for tasting along with their provided recipes. Once it is time to trade, have each person walk around the table to pick up their share for packaging.

The Gift Wrap Station
Ask guests to bring wrapping materials. Set everything out on a large worktable and have guests make their cookie boxes. Supplies needed: tags or labels, ribbons, twine, cardboard boxes, tissue paper, baking papers, cellophane, scissors, paper plates.

Give it a try! It might lead to the beginnings of a sweet tradition. Happy Holidays!

Inside The Cookie Box Line Up
Brown Sugar Shortbread
Cream Cheese Spritz Cookies
Lime Meltaways
Snickerdoodles
Great Grandma's Sugar Cookies
Spice Cookies

Of course I'm not going to leave you without a recipe...I'm going to link you to my very first (and probably most overlooked) posted recipe.  Amazing Butterscotch Cookies.

Lessons From The Playground-Strawberry White Chocolate Shortcake Cookies

My son is fanatical about the playground. We are very fortunate to live in a neighborhood with three parks and try to visit one of them each day. As a new mom, it seems like I've learned a lot from the playground myself, much like a kid does I suppose. This is what I've learned:

• If your child falls in love with the swing, be prepared to stand there and push until your arm falls off.
• Keep an eye on those miniature geologists-because some of those "rocks" end up being dog poo.
• If you hear the names "Chet" and "Greyson" turn around and walk away because your kid will get beat up if you stick around.
• Don't become offended if the playgroup moms blatantly ignore you-even if you are the only non-playgroup mom at the park. Apparently the playground can be cruel to adults too!***believe me I wasn't hurt, just thought it was rude and weird.
• Always have on hand: first-aid kit, beverage, snack, diaper, wipes, chalk, bucket and shovel! Especially if your kid is wild, has found his new pooping spot under the slide or borrows unsuspecting kid's park toys...
  

Maybe I should bring these cookies to the park...I wonder if those moms would ignore me then...or forgive my child for taking their kid's toys?

Strawberry White Chocolate Shortcake Cookies
slightly adapted from MS Living Magazine; June 2009

yield: 3 dozen

1 1/2 c. strawberries, cut in 1/4 in. dice
1/2 c. + 1 Tbsp.s sugar
1 tsp. lime juice (can use lemon)
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. cold unsalted butter, cut into small pieces
2/3 c. heavy cream
6 oz. white chocolate chips
Sanding sugar

1. Preheat oven to 375 F.
2. Toss strawberries, 2 T. sugar and lime juice in a bowl to combine
3. Whisk flour, baking powder, remaining 7 T. sugar and salt to combine. Cut in the cold butter (much like making pastry (pie) dough) using a pastry cutter or hands until mixture resembles coarse crumbs.
4. Stir in cream until dough starts to come together. Stir in Strawberry mixture. Stir in Chocolate Chips until all is combined.
5. Drop onto parchment covered baking sheets. Sprinkle with sugar and bake for 20-25 minutes. Transfer to a wire rack and cool.

Notes: Because of the fresh strawberries these cookies don't have a very long shelf time. Maybe 1 day in an airtight container. They are so good the day they are made.

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The Poor College Students Peanut Butter Cookies

There is one certain moment while in college I will never forget. As I was sorting out my laundry one afternoon a quarter fell onto the floor from my pants pocket. I remember having such a sigh of relief considering that that one quarter was half of a candy bar, a bag of chips or a soda. (Yes, vending machines only charged 50 cents at that time!) It was in that moment that I realized I was a very poor college student and had a great appreciation for what little money I had.

Being a poor college student did not deter me from sweet satisfaction though. My roommate and I made these peanut butter cookies often as they are common pantry ingredients that anybody (even poor college students) have on hand. They are chewy, crumbly and peanut buttery and I still find myself making them when I need a quick fix.

I only see it fitting to share this recipe now during a time where America's economy is faltering. I believe even in hard times such as these everyone deserves some type of sweet satisfaction.

The Poor College Students Peanut Butter Cookies
makes 1 1/2 dozen
1 c. peanut butter
1 c. sugar, plus more for sprinkling
1 egg
drizzle of honey (optional)

Preheat oven to 350

Add all ingredients into a bowl and stir until mixture stiffens a bit. Drop by rounded tablespoons full onto parchment covered or pan sprayed cookie sheet (about two inches apart). With tines of fork create a traditional crosshatch. Sprinkle with additional sugar.

Bake for 8-10 minutes.

Celebrate the big debut with some cookies

Here is the debut of my foodie blog. A month or so ago I decided not to write foodie posts on the family blog and start a food only blog. So here it is! And since this is the big debut and Christmastime, I'm starting you off with some Christmas cookies. These are moist, chewy, thin and stackable (great for gifting.) It has a nice caramel flavor from the dark brown sugar. Enjoy

Butterscotch Cookies
14 T. unsalted butter
1 1/4 c. dark brown sugar
1 egg
2 T. nonfat dry milk
1 T. vanilla
1 3/4 c. all purpose flour
1/2 t. baking soda
1/2 t. salt

1. Cream together butter and sugar in mixer
   
2. Beat in egg & vanilla
   
3. Whisk together flour, baking soda, salt and dry milk in separate bowl. Slowly add to butter mixture.
4. Drop heaping tablespoons of batter onto parchment lined baking sheets about 2 inches apart.
5. Bake at 375 F for 8-10 minutes until lightly browned. Transfer to a cooling rack. Cool completely.